Scalloped Corn Casserole
- 14 Ritz crackers (see note)
- 1 slice hearty white sandwich bread, torn into pieces
- 3 tablespoons unsalted butter, melted
- 12 medium ears corn, husks and silk removed
- 1 1/4 cups half-and-half
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
1. PULSE TOPPING Adjust oven rack to middle position and heat oven to 450 degrees. Spray 8-inch square baking dish with cooking spray. Pulse crackers, bread, and butter in food processor until coarsely ground.
2. SIMMER CORN Cut each ear in half crosswise. Stand ear on its cut, flat end and, using chef’s knife, cut off kernels. Repeat with remaining ears. Bring -kernels, half-and-half, salt, and pepper to boil in large saucepan. Reduce heat to medium-low and simmer, covered, until corn is tender, 20 to 30 minutes.
3. PUREE AND BAKE Puree 2 cups corn mixture in blender until thick and smooth. Return puree to cooked corn and stir to combine. Transfer corn -mixture to prepared dish. Top with crumb mixture and bake until golden brown, 7 to 10 minutes.
MAKE AHEAD: Once transferred to baking dish in step 3, filling can be refrigerated, covered, for up to 3 days. Refrigerate crumb topping separately. Bring filing to room temperature, cover with foil, and bake for 20 minutes at 400 degrees. Increase temperature to 450 degrees, remove foil, top with crumb mixture, and bake until golden brown, 7 to 10 minutes
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