Corn Scallop My Way Food

EASY SCALLOPED CORN

Easy Scalloped Corn image

I've been readin "Come'n get it, Favorite Ranch recipes" and this is a recipe from it. Sounds good, easy and tasty

Provided by Bergy

Categories Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 (14 ounce) cans creamed corn
2 eggs, beaten
3/4 cup milk
1 teaspoon salt (or less)
1/2 teaspoon pepper
3/4 cup soda cracker, crumpled
3 tablespoons butter or 3 tablespoons margarine, melted

Steps:

Mix the corn, eggs, milk, salt& pepper in a casserole dish.
Mix in half of the soda cracker crumbs.
Mix the remaining crumbs with the butter and sprinkle on top of the corn.
Bake uncovered in 325F oven for about 1 hour.

Nutrition Facts : Calories 234.8, Fat 9.8, SaturatedFat 5.1, Cholesterol 81.5, Sodium 983.1, Carbohydrate 34.2, Fiber 2, Sugar 4.9, Protein 6.5

OLD-FASHIONED SCALLOPED CORN

Old-Fashioned Scalloped Corn image

Delicious country style creamed corn casserole, a family favorite! Originally submitted to ThanksgivingRecipe.com.

Provided by Cali

Categories Side Dish Casseroles Corn Casserole Recipes

Yield 10

Number Of Ingredients 6

Ingredients

3 (15 ounce) cans creamed corn
2 eggs
1 cup crushed saltine crackers
½ cup butter
½ teaspoon paprika
¼ teaspoon ground black pepper

Steps:

Preheat oven to 350 degrees F (175 degrees C). Butter one 8x11x2 inch casserole dish.
In a medium sized mixing bowl, combine the creamed corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.
In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

Nutrition Facts : Calories 230.2 calories, Carbohydrate 31.4 g, Cholesterol 61.6 mg, Fat 11.6 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 6.4 g, Sodium 566.6 mg, Sugar 4.8 g

SEARED SCALLOPS WITH CORN CREAM

Seared Scallops with Corn Cream image

This recipe for seared scallops on fresh corn cream shows that you can take a few seasonal ingredients, put them together simply and quickly, and produce something pretty special. There are three keys to producing sufficiently seared scallops. First, they must be perfectly dry. Second, the oil goes on the cold scallops, not in the hot pan. Third, your pan must be extremely hot, which means you have to use a very heavy, cast iron or stainless steel pan.

Provided by Chef John

Categories Seafood Shellfish Scallops

Time 35m

Yield 4

Number Of Ingredients 14

Ingredients

2 ears fresh white corn, kernels cut from cob
1 cup chicken broth
2 tablespoons butter
salt to taste
1 pinch cayenne pepper
12 large sea scallops, rinsed and patted dry
1 red Fresno pepper, thinly sliced
2 teaspoons canola oil
1 teaspoon kosher salt
½ teaspoon smoked paprika, or to taste
1 splash water
1 tablespoon butter, or more to taste
½ lemon, juiced
¼ cup radish sprouts, or to taste

Steps:

Stir corn kernels, chicken broth, 2 tablespoons butter, cayenne pepper, and salt together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until corn is tender, about 5 minutes.
Pour corn mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed corn mixture through a fine-mesh strainer into a saucepan. Season with salt to taste.
Toss scallops, Fresno pepper, canola oil, kosher salt, and smoked paprika in a bowl until scallops are completely coated. Separate pepper slices from scallops.
Heat a large heavy skillet over high heat until very hot, about 5 minutes. Cook scallops in hot skillet until browned on one side, about 3 minutes. Turn and cook on the other side until cooked through, about 3 minutes more. Cook and stir sliced peppers on the side of the skillet while the scallops are cooking.
Remove skillet from heat; transfer scallops to a plate, leaving peppers in hot skillet. Stir water and 1 tablespoon butter into peppers until butter melts. Drizzle lemon juice over peppers; stir to glaze peppers completely.
Divide corn cream between four bowls. Place 3 scallops over corn puree and top with glazed peppers. Garnish with radish sprouts.

Nutrition Facts : Calories 275.7 calories, Carbohydrate 18.4 g, Cholesterol 63.7 mg, Fat 13 g, Fiber 2.3 g, Protein 23.1 g, SaturatedFat 5.9 g, Sodium 986.8 mg, Sugar 3.3 g

MY MAMA'S SCALLOPED CORN

My Mama's Scalloped Corn image

Although there are a number of other scalloped corn recipes on Zaar, none are just like this one. This recipe is super easy and quick and has fewer ingredients than the others. Only 4 ingredients in this version and only one dish to wash - you mix it up right in the baking dish. My mama always served this at every Thanksgiving and Christmas dinner and we wouldn't have a holiday dinner without it now. You can add some chopped pimento for color - especially if you are serving it for a holiday dinner.

Provided by My_Mothers_Daughter

Categories Corn

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

2 (18 ounce) cans cream-style corn
3 eggs
1 (4 ounce) package saltine crackers (1 sleeve)
1/4 cup butter

Steps:

Grease a 2 quart casserole dish.
Pour in the 2 cans of cream style corn.
Slightly beat the 3 eggs and mix into the corn.
With your hands, crush the crackers right in the sleeve, being careful not to pop open the ends, and pour them into the corn mixture.
Mix together well.
Dot the top with butter.
Bake in a 350 degree oven for 45 minutes or until the top is lightly browned and the scalloped corn is set (use a table knife to check).

Nutrition Facts : Calories 308.7, Fat 13, SaturatedFat 6.1, Cholesterol 126.1, Sodium 778.9, Carbohydrate 44.6, Fiber 2.6, Sugar 5.8, Protein 7.9

BROCCOLI AND CORN SCALLOP

Broccoli and Corn Scallop image

Silky cream sauce, savory cheese, flavorful vegetables and crunchy topping make this corn and broccoli casserole a delicious way to cozy up to the table.

Provided by My Food and Family

Categories Vegetable Recipes

Time 50m

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 Tbsp. chopped onions
2 Tbsp. butter or margarine, divided
1 Tbsp. flour
1-1/4 cups milk
1 pkg. (8 oz.) KRAFT Shredded Monterey Jack Cheese
1 can (11 oz.) corn, drained
12 round buttery crackers, crushed (about 1/2 cup), divided
2 pkg. (10 oz. each) frozen broccoli spears, thawed, drained

Steps:

Heat oven to 350°F.
Cook and stir onions in 1 Tbsp. butter in medium saucepan on medium heat 1 min. Blend in flour. Gradually stir in milk; cook and stir 2 to 3 min. or until thickened. Add cheese; cook 2 to 3 min. or until melted, stirring constantly. Stir in corn and 1/4 cup cracker crumbs.
Place broccoli in 12x8-inch baking dish; top with sauce. Melt remaining butter; mix with remaining cracker crumbs. Sprinkle over sauce.
Bake 30 min. or until heated through.

Nutrition Facts : Calories 220, Fat 14 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 11 g

CORN SCALLOP

Corn Scallop image

Make and share this Corn Scallop recipe from Food.com.

Provided by Kathy-Lynn

Categories Corn

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups milk
1/2 cup butter, melted
1/2 cup flour
1 (16 ounce) can creamed corn
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup soda cracker crumbs
3 tablespoons butter

Steps:

In a double boiler heat the milk.
Mix the 1/2 cup butter with the flour, then add to the hot milk.
When thickened, add the corn, salt and sugar.
Blend well.
Put in a greased casserole sprinkle with cracker crumbs and dot the butter on top.
Bake at 350 until browned and heated through.
About 20 Minutes.

Nutrition Facts : Calories 355.6, Fat 24.4, SaturatedFat 14.9, Cholesterol 64.5, Sodium 669.8, Carbohydrate 31.9, Fiber 1.4, Sugar 4.8, Protein 5.3

CORN/ZUCCHINI SCALLOP

Corn/Zucchini Scallop image

Try this for a different side dish. Double it and it will do well on a buffet table or for a potluck. Make this ahead and pop in oven to cook when ready to serve.

Provided by Tebo3759

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 (16 ounce) can kernel corn
1 tablespoon flour
2 cups zucchini, thinly sliced (about 2 medium)
1 small onion, minced finely
3 tablespoons butter or 3 tablespoons margarine
1 teaspoon salt
1 cup cottage cheese
1 egg, slightly beaten
1 cup fine breadcrumbs

Steps:

Mix corn and flour together and place 1 cup in a well greased 1 1/2 quart casserole Place zucchini slices on top of corn.
Place onion on top of zucchini.
Dot with butter and sprinkle with salt.
Place remaining cup of corn on top.
Mix cottage cheese and egg together, pour over corn.
Sprinkle with bread crumbs.
Bake@ 350 degrees for 45 minutes.

Nutrition Facts : Calories 247.5, Fat 9.5, SaturatedFat 5.2, Cholesterol 55.8, Sodium 904.8, Carbohydrate 32.4, Fiber 3.3, Sugar 4.9, Protein 10.7

CORN, HAM AND POTATO SCALLOP

Corn, Ham and Potato Scallop image

I found this on the net a couple years ago. It was fast, easy and good. The onion and pepper wasn't even noticed by my step-son.

Provided by Tara1183

Categories One Dish Meal

Time 9h10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

5 potatoes (cubed or sliced)
1 1/2 cups cubed ham or 1 1/2 cups kielbasa
1 (14 ounce) can corn, drained
1/4 cup chopped green pepper
1/2 large onion, chopped
1 (10 3/4 ounce) can cheddar cheese soup
1/2 cup milk
3 tablespoons flour

Steps:

Wash and cut potatoes (you can peel or leave skins on).
Place potatoes, ham, corn, pepper, and onion in a crock pot.
Whisk together soup, milk and flour and pour into crock pot, mix together and cook on low for 7-9 hours.
It took me 9 hours in my 5 quart.

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