This scalloped corn is a creamy, cheesy casserole made with plenty of corn and crushed crackers. A delicious side dish that’s easy enough for an everyday dinner yet decadent enough to serve for a holiday meal.
Everyone has heard of scalloped potatoes, but have you ever tried scalloped corn? It’s the same type of concept, with corn baked in a creamy, cheesy casserole. This recipe has the addition of buttery crackers which makes it even better! It’s a fabulous side dish that can even be made ahead of time.
How do you make scalloped corn?
This recipe is a blend of corn kernels, white cheddar cheese, half and half, crushed crackers and eggs, all whisked together then spread into a casserole dish. The casserole bakes until the corn mixture is partially set, then a topping of buttery crackers and more cheese is added. Let everything bake together until golden brown, then add a sprinkle of parsley and enjoy!
Tips for Scalloped corn
- You can use fresh or frozen corn for this dish. If you’re using frozen corn, be sure to thaw it first. I don’t recommend using canned corn, as it often has added sodium which can change the taste of the finished product.
- I used Ritz crackers for the topping, but you could also use saltines, Club crackers, or any other buttery cracker.
- I like to finish this casserole off with a little parsley for added color and flavor, but you can use other herbs such as fresh thyme, chives or basil.
- You can assemble this dish in advance by preparing the corn mixture up to 8 hours ahead of time. Store the corn mixture in your casserole dish in the fridge until you’re ready to bake it. You may need to add more baking time to compensate for starting with a cold casserole.
Scalloped corn variations
This is a classic dish that really lets the flavor of the corn shine through. That being said, you can add other ingredients to your casserole to customize it to your tastes.
- Protein: Add 3/4 cup diced ham or 1/2 cup cooked, crumbled bacon.
- Vegetables: Add 3/4 cup of cooked vegetables such as onions or bell peppers.
- Cheese: You can swap out the white cheddar cheese for mozzarella, fontina or Monterey Jack cheese.
- Topping: Instead of crushed crackers, try panko breadcrumbs.
How do you cut corn off the cob?
If you’re using fresh corn for this dish, you’ll need to remove it from the cob before you can proceed with the recipe. There are a few simple ways to remove corn from the cob without making a huge mess. One option is to buy a corn stripper, which is a tool designed for this exact use. If you’d rather not buy another kitchen tool, lay an ear of corn flat on a cutting board and carefully slice the kernels off. You can also stand the ear of corn inside a large bowl, then cut the kernels off so that they’re all contained within the bowl.
I make this scalloped corn for almost every special occasion. It’s a unique dish that always gets rave reviews!
More great side dish ideas
- Roasted Green Beans
- Mushroom Risotto
- Hashbrown Casserole
- Sauteed Garlic Mushrooms
- Broccoli Casserole
Scalloped Corn Casserole
- 3 eggs
- 1 cup half and half
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 5 cups corn kernels fresh, or thawed from frozen
- 1 1/2 cups buttery crackers such as Ritz, coarsely crushed
- 1 1/2 cups white cheddar cheese shredded
- 4 tablespoons butter melted
- 2 tablespoons chopped parsley
- cooking spray
- Preheat the oven to 325 degrees F. Coat a 2 or 3 quart baking dish with cooking spray.
- Place the eggs and half and half in a large bowl. Whisk until smooth.
- Add the sugar, salt, corn kernels, 1/2 cup of the crushed crackers and 1 cup of the cheese to the bowl. Mix until well combined.
- Spread the corn mixture into the prepared dish.
- Bake for 30-35 minutes or until edges of the casserole are just set.
- Mix together the butter and the remaining 1 cup of crushed crackers.
- Sprinkle the remaining 1/2 cup of cheese and buttered crackers over the corn mixture.
- Bake for an additional 20-25 minutes or until casserole is browned and set. Sprinkle with parsley. Let sit for 5 minutes, then serve.