Cheesy Skillet Scalloped Corn
Yield: 8 servings
With a creamy Swiss cheese sauce and buttery crumb topping, this Cheesy Skillet Scalloped Corn is a family favorite side dish. It's perfect for summer BBQ's or weeknight dinners, as well as holidays like Christmas and Thanksgiving!
Ingredients
for the crumb topping:
- ¼ cup unsalted butter
- ⅔ cup crushed buttery round crackers (such as Ritz)
for the Swiss cheese sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1¾ cup half and half
- 1 cup shredded Swiss cheese
- 1 teaspoon onion powder
- 2 teaspoons Frank’s RedHot Original hot sauce, optional
- salt and pepper, to taste
for the corn:
- 1 15-ounce can whole kernel corn, drained
- 2 11-ounce cans corn with red and green bell peppers, drained
- 1 11-ounce can white shoepeg corn, drained
- 2 green onions, thinly sliced
Instructions
- For the crumb topping: Heat a large skillet over medium heat. Add butter to melt, then add the crushed crackers. Cook and stir about 3 minutes, or until light brown. Remove crumbs to a plate to cool.
- For the Swiss cheese sauce: In the same skillet, prepare the Swiss cheese sauce. Turn the heat down to low, then melt the 2 tablespoons butter. Whisk in the flour until smooth. Cook, whisking constantly, for 1 minute. Slowly whisk in the half and half. Turn heat back up to medium and whisk fairly constantly until mixture is thickened and bubbly hot.
- Add shredded cheese, onion powder, optional Frank’s hot sauce, salt, and pepper. Stir until cheese is melted throughout.
- To finish the corn dish: Add all the corn to the Swiss cheese sauce, stirring to combine. Cook for 5-10 minutes, stirring occasionally, until thoroughly warmed.
- Stir half of the crumb topping into the cheesy corn and then transfer to a serving bowl. Sprinkle the remaining crumb topping on top of the corn, followed by the sliced scallions. Serve hot.
Notes
To use fresh sweet corn and bell peppers: Substitute all canned corn with 4 cups fresh sweet corn kernels, 1/4 cup finely chopped red bell pepper, and 1/4 cup finely chopped green bell pepper.
How to store and reheat leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop. If needed, stir in a splash of milk.
Adapted from Better Homes & Gardens “Holiday Recipes” 2011 edition.
Nutrition Information:
Serving: 1 Calories: 279kcal Carbohydrates: 19g Protein: 8g Fat: 20g Saturated Fat: 12g Polyunsaturated Fat: 8g Cholesterol: 54mg Sodium: 164mg Fiber: 1g Sugar: 5g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.