I love corn, especially fresh corn on the cob, and even more especially the sweet peaches and cream corn at the farmers market in Charleston. I eat it all summer long and miss it so bad when it’s gone. But, I saved some over, off the cob, in the freezer and made the next best thing to hot, sweet, buttered corn on the cob straight from the market–scalloped corn! It’s also, by the way, one of my favorite sides to fix for Thanksgiving. (How do you like to fix corn for Thanksgiving dinner?)
Here’s how I do it–and it’s so easy!
How to make Scalloped Corn:
1 cup chopped onions and/or peppers (hot or sweet)
2 tablespoons butter
2/3 cup milk
1 cup bread crumbs
1 15-ounce can creamed corn
1 15-ounce can corn
1 cup shredded cheese
(Note: I used my fresh-frozen corn in place of the can of regular corn in this recipe.)
Cook the onions and peppers in butter till tender. Combine egg, milk, bread crumbs, and a dash of pepper in a large bowl.
Stir in the onion/pepper mixture, the corn, and half of the shredded cheese. Pour into a 1.5 quart greased casserole dish.
Toss with remaining shredded cheese.
I like to decorate with a little bit of chives, too.
Bake at 350-degrees for 35 minutes.