Scalloped Corn is a flavourful, easy, casserole-style side dish. It is made from fresh sweet corn, fat, cheese, and general awesomeness!
Originally published May 3, 2021, updated on 11/8/23.
When I was writing “Sweet Corn Spectacular” for Minnesota Historical Society Press (Since discontinued, updated, and published as Maize Craze: Spectacular Sweet Corn Recipes), a friend at the time insisted that I include this scalloped corn casserole recipe of hers.
As the story went, her former mother-in-law was a very nice person but not a creative cook.
One thing she was known for, however, was a scalloped corn dish based on a magazine-clipped corn casserole recipe involving canned corn - a family favorite.
While everyone else raved about her tasty side dish, Carrie was less than impressed.
It’s a great recipe, using fresh, whole corn and buttery crackers - the perfect side dish for Sunday supper, Easter Dinner, Thanksgiving dinner, or as part of any holiday meal.
You don’t even need to wait til you have a roast turkey (or even a special occasion at all!) to enjoy this cheesy scalloped corn recipe, though!
It’s super quick and easy to whip up, so you can have it any time of year. It’s as appropriate served at backyard family gatherings, as it would be on a weeknight dinner table.
Pro tip: it’s one of our favorite side dishes to serve with pork chops, but it also works well alongside many different main course options.
It’s an easy side dish recipe, which makes it versatile like that - it works up quickly, but still feels like a “special”, holiday dinner kind of corn dish.
Regardless of the occasion, it’s a great side dish that the entire family will love.
What Is Scalloped Corn?
Scalloped corn - much like scalloped potatoes - is a casserole-style side dish.
This particular recipe is basically like a creamed corn recipe, but dressed up with a cracker topping and made into a casserole.
Cream, butter, eggs, crackers, and cheese are added to corn and it’s all baked together in a casserole dish.
This cheesy casserole is basically an ideal side dish for a Thanksgiving spread, but is also delicious side dish for Christmas or Easter- assuming you’ve properly frozen your fresh corn, ahead of time.
Seasonality can be such a bummer when it comes to winter holidays!
Anyway - from what I can tell - this is very much a Midwest American dish, especially popular in the Dakotas.
It’s definitely become one of our favorite recipes!
Ingredients
This recipe uses really simple ingredients that should be easily found in any grocery store. A few notes:
Fresh Corn
Traditionally, this dish tends to be made with canned corn or frozen corn, sometimes canned cream corn.
As with all of the recipes in Maize Craze, however, this recipe calls for fresh sweet corn.
I just find fresh to give the best corn flavor, so it’s what I use in most of my corn dishes.
That’s not to say you can’t make this recipe with other forms of corn, you’ll just need to know some conversions!
Frozen Corn
To use frozen corn in this recipe, measure out 5 cups of frozen corn kernels. Allow to thaw and drain well before using them in the recipe.
Canned Corn
To use canned corn in this recipe, strain and measure out 5 cups of corn kernels. Rinse and drain well before using them in the recipe.
Creamed Corn
I would not advise substituting cream style corn in this recipe.
Crackers
The crunchy topping is made from a combination of cracker crumbs and Parmesan cheese.
Generally speaking, I make this with either Club crackers or Ritz crackers, but there are others you can use - see the variations suggestions further down in this post for ideas!
Everything Else
Rounding out this recipes, you’ll need:
Heavy cream / heavy whipping cream
Unsalted butter
Large eggs
Salt and black pepper
... I just don’t really have anything to add about these ones!
How to Make Scalloped Corn Casserole
The full recipe is in the recipe card at the end of this post, here is the pictorial walkthrough.
Preheat oven to 350 F (180 C). Grease a 9x13 baking dish with nonstick cooking spray.
Use a sharp knife to remove kernels from the corn.
Stir in 1 cup of the crushed crackers and 1 cup of the Parmesan cheese. Season with salt and pepper to taste.
Note: A regular 200 g box of Ritz makes about 2 cups of cracker crumbs - I’ll usually just slightly open the top of the bag, and crush the chips right in the bag they came in.
Pour corn mixture into the prepared casserole dish and top with remaining cheese and cracker pieces.
Serve hot!
Leftovers
Leftovers can be cooled to room temperature and either covered with plastic wrap, or transferred to an airtight container.
Store in the fridge for up to 5 days or so, reheat individual servings before eating.
Scalloped Corn Variations
This recipe is fantastic as-is, but it is definitely a Midwest recipe - and there’s a lot of room for playing with it, to suit your tastes!
A few ideas:
Add Herbs and/or Spice
Herbs or spices are a great way to add flavour to this casserole, and even to customize it to better complement dishes it’ll be served with. Some suggestions:
- Add a handful of chopped fresh parsley, green onions, and/or chives to the corn mix.
- For a smoky flavour, add a teaspoon or so of smoked paprika to the corn mix. If you have smoked salt on hand, you can also use that for the salt in the recipe, for an added layer of flavour.
- For a bit of heat, add a bit of cayenne, hatch powder, and/or smoked Serrano powder. Smoked paprika doesn’t really add heat, but is a nice complement for these flavours.
- For a southwest flavour, add a bit of cumin, some garlic (crushed cloves or powder), a bit of spicy pepper of your choice, and just a little bit of oregano.
Other Additions
- Saute some chopped onions with as much pressed/minced garlic as you like, add it to the corn mixture.
- Chopped peppers add colour, crunch, and flavour. Saute some chopped green bell pepper and/or poblano pepper for flavour, without the heat. Finely chop some jalapeno into the mix for heat - jalapeno goes SO well with corn.
The Cheese
While I like the Parmesan in the topping, you can use any other low-moisture cheese for the same crusty finish. Consider using Asiago, Romano, etc on top of the corn.
If you’re not married to the idea of the drier/crispier topping, any cheese you like can be substituted. Try Swiss cheese or sharp cheddar cheese... even Monterey Jack pepper Jack cheese!
If you like the crunchy top but want to change out the cheese that’s used inside the casserole, that’s another option! Just use 1 cup of whatever you like in the corn mixture, and 1 cup of a drier cheese for the topping.
Smoked gouda (actually smoked, not “smoke flavoured”!) is lovely in this recipe, especially with smoked paprika added.
The Crackers
The recipe, as presented, calls for Club or Ritz crackers, but you can swap out other types, such as Saltine crackers or Sociables.
Bread crumbs, Panko, and crushed corn chips are other options you can swap in!
This recipe is one of many spectacular sweet corn recipes featured in my cookbook, Maize Craze. It’s available through Amazon, or through any major bookseller.
More Sweet Corn Recipes
Fan of sweet corn? I’ve got more delicious recipes for you!
Beer Battered Corn on the Cob
Breakfast Corn Muffins
Corn Salsa for Canning
Corn Salsa Verde for Canning
Easy Corn Relish
Easy Sweet Corn Panna Cotta
Hearty Corn & Black Bean Soup
How to Cook Corn on the Cob
Marie's Low Country Boil
Quick Sweet Corn Soda
Roasted Corn Chowder
Roasted Corn & Potato Salad
Southwest Hot Dish
Sweet Corn Bruschetta
Sweet Corn Ice Cream
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Easy Scalloped Corn Casserole
Equipment
- 9 x 13 Baking Dish
Ingredients
- 10 Ears fresh sweet corn husks removed
- 1 cup Heavy cream
- ½ cup Butter melted
- 3 Large eggs beaten well
- 2 cup Crushed Club or Ritz crackers divided
- 2 cups Shredded Parmesan cheese divided
- Salt and pepper
Instructions
- Preheat oven to 350 F (180 C). Grease a 9x13 baking dish.
- Use a sharp knife to remove kernels from the corn.
- Transfer kernels to a large bowl, along with cream, melted butter, and beaten eggs.
- Stir in 1 cup of the crushed crackers and 1 cup of the Parmesan cheese. Season with salt and pepper to taste.
- Pour corn mixture into a 9x13–inch baking dish and top with remaining cheese and cracker pieces.
- Bake for 30 minutes or until top is golden brown and inside is fluffy.
- Serve hot
Video
Nutrition
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Pat
Can I substitute another kind of cheese?
Marie Porter
Sure, but I recommend keeping it a similar type.
Claudia Harland
10 ears of corn = how many cups of corn?
Marie Porter
As I mentioned in the post, about 5 cups.
Barb
Can you use frozen corn instead?
Marie Porter
Yes,it's addressed in the post.