Cheesy Skillet Scalloped Corn
User Reviews
4.4
24 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
8 servings
-
Calories
279 kcal
-
Cuisine
American, Vegetarian
Cheesy Skillet Scalloped Corn
Report
With a creamy Swiss cheese sauce and buttery crumb topping, this Cheesy Skillet Scalloped Corn is a family favorite side dish. It's perfect for summer BBQ's or weeknight dinners, as well as holidays like Christmas and Thanksgiving!
Share:
Ingredients
for the crumb topping:
- ¼ cup unsalted butter
- ⅔ cup crushed buttery round crackers such as Ritz
for the Swiss cheese sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1¾ cup half and half
- 1 cup shredded Swiss cheese
- 1 teaspoon onion powder
- 2 teaspoons Frank’s RedHot Original hot sauce optional
- salt and pepper to taste
for the corn:
- 1 15-ounce can whole kernel corn, drained
- 2 11-ounce cans corn with red and green bell peppers, drained
- 1 11-ounce can white shoepeg corn, drained
- 2 green onions thinly sliced
Instructions
- For the crumb topping: Heat a large skillet over medium heat. Add butter to melt, then add the crushed crackers. Cook and stir about 3 minutes, or until light brown. Remove crumbs to a plate to cool.
- For the Swiss cheese sauce: In the same skillet, prepare the Swiss cheese sauce. Turn the heat down to low, then melt the 2 tablespoons butter. Whisk in the flour until smooth. Cook, whisking constantly, for 1 minute. Slowly whisk in the half and half. Turn heat back up to medium and whisk fairly constantly until mixture is thickened and bubbly hot.
- Add shredded cheese, onion powder, optional Frank’s hot sauce, salt, and pepper. Stir until cheese is melted throughout.
- To finish the corn dish: Add all the corn to the Swiss cheese sauce, stirring to combine. Cook for 5-10 minutes, stirring occasionally, until thoroughly warmed.
- Stir half of the crumb topping into the cheesy corn and then transfer to a serving bowl. Sprinkle the remaining crumb topping on top of the corn, followed by the sliced scallions. Serve hot.
Notes
- To use fresh sweet corn and bell peppers: Substitute all canned corn with 4 cups fresh sweet corn kernels, 1/4 cup finely chopped red bell pepper, and 1/4 cup finely chopped green bell pepper.
- Adapted from Better Homes & Gardens “Holiday Recipes” 2011 edition.
Nutrition Information
Show Details
Serving
1
Calories
279kcal
(14%)
Carbohydrates
19g
(6%)
Protein
8g
(16%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
8g
Cholesterol
54mg
(18%)
Sodium
164mg
(7%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 279kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 8g | 16% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 54mg | 18% |
| Sodium | 164mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
24 reviews
Good
Other Recipes
You'll Also Love
