SCALLOPED CORN
Scalloped Corn is a classic side dish that pairs perfectly with almost any side dish. Made with creamed corn, sweet corn, eggs, Ritz crackers, and paprika.
Provided by Sabrina Snyder
Categories Side Dish
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees and spray a 2-quart baking dish with vegetable oil spray.
- In a large bowl whisk together creamed corn, canned sweet corn, eggs, 1/2 cup Ritz crackers, 1/4 cup unsalted butter, salt, paprika and black pepper.
- Pour into baking dish.
- Mix remaining 1/2 cup Ritz crackers with remaining 1/4 cup melted butter.
- Sprinkle cracker mixture over corn.
- Bake for 35-40 minutes until crackers are golden brown.
Nutrition Facts : Calories 242 kcal, Carbohydrate 24 g, Protein 5 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 100 mg, Sodium 397 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
AMAZING KANSAS CORN SCALLOP
Make and share this Amazing Kansas Corn Scallop recipe from Food.com.
Provided by True Texas
Categories Corn
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except crackers and diced cheese in large mixing bowl.
- Fold in crackers and cheese.
- Spoon into greased 2-quart baking dish.
- Bake at 325 degrees for 1 hour or until set.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 429.7, Fat 25.7, SaturatedFat 14.5, Cholesterol 117.4, Sodium 961, Carbohydrate 34.2, Fiber 2.1, Sugar 3.3, Protein 18.6
KATY'S SCALLOPED CORN
This simple recipe came about by necessity. I needed a dish to take to a church supper, didn't have a car available, so I used things I always have on hand. The Big PLUS: This dish can be baked and 'held' awhile before serving!! Very moist and Delicious!!
Provided by Katherine Denning
Categories Corn Casserole
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8 or 9-inch casserole dish.
- In a small frying pan, saute onion, green pepper, and celery in butter or margarine and vegetable oil. Saute vegetables until tender. Remove vegetables from oil.
- In a medium-size mixing bowl, combine cream style corn, niblet corn, egg and cheese. Mix onion and celery mixture into the corn mixture. Spread into prepared casserole dish.
- Bake for 25 minutes. Remove casserole from oven and sprinkle cracker crumbs onto the top. Return casserole to oven and bake another 10 minutes. Serve hot or warm.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 30.8 g, Cholesterol 51.1 mg, Fat 14.3 g, Fiber 3.1 g, Protein 7.1 g, SaturatedFat 5.6 g, Sodium 544.7 mg, Sugar 6.1 g
KATE'S GRILLED CORN SALAD
A fresh, colorful grilled corn salad that tastes wonderful and is very healthy. It's the perfect side dish for a barbeque or Mexican dinner.
Provided by k8norris
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 51m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Bring a large pot of water to a boil. Add corn; cook until tender, about 6 minutes. Drain.
- Cook corn on the preheated grill until lightly golden, about 5 minutes. Cool until easily handled, 5 to 10 minutes.
- Cut corn kernels off the cob with a sharp knife. Transfer to a large bowl; add tomato, Monterey Jack cheese, orange bell pepper, cucumber, and cilantro. Stir in balsamic vinegar, sea salt, pepper, and garlic powder; mix to combine.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 15.7 g, Cholesterol 15.8 mg, Fat 6.3 g, Fiber 2.3 g, Protein 7 g, SaturatedFat 3.5 g, Sodium 437.6 mg, Sugar 3.7 g
SCALLOPED CORN
Creamy corn sprinkled with a crunchy topping makes a delicious side dish for roasted chicken, pork and beef.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In 10-inch skillet, melt 1 tablespoon butter over medium heat. Cook onion and bell pepper in butter 4 to 6 minutes, stirring occasionally, until crisp-tender.
- Stir in flour, salt, mustard and pepper. Cook 1 to 2 minutes, stirring constantly, until smooth and well mixed; remove from heat.
- Stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in corn. Pour into ungreased 1-quart casserole.
- In small bowl, mix cereal and 1 tablespoon butter; sprinkle over corn mixture. Bake uncovered 10 to 15 minutes or until mixture is bubbly and topping is golden.
Nutrition Facts : Calories 220, Carbohydrate 32 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 7 g, TransFat 0 g
KATHY'S HERBED CORN
My husband and I agreed that the original recipe for this corn needed a little jazzing up, so I added the thyme and cayenne pepper to suit our tastes. Now fresh summer corn makes a regular appearance on our grill. -Kathy VonKorff, North College Hill, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, beat the first six ingredients until blended. Spread 1 tablespoon mixture over each ear of corn. Wrap corn individually in heavy-duty foil., Grill corn, covered, over medium heat until tender, turning occasionally, 10-15 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 179 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 277mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.
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