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
SEARED SCALLOPS WITH CREAMED CORN
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Slice the kernels off 4 ears of corn. Grate the remaining 2 ears on the large holes of a box grater.
- Bring 1/2 cup water, the vinegar, sugar and a big pinch of salt to a boil in a small saucepan over high heat. Remove from the heat; add the sliced red onion and set aside to pickle, at least 10 minutes.
- Meanwhile, heat 1 tablespoon vegetable oil in a medium saucepan over medium-high heat. Add the diced red onion and cook, stirring occasionally, until softened, about 4 minutes. Add the corn kernels and cook, stirring, 2 minutes. Reduce the heat to medium and add the evaporated milk and grated corn. Simmer until thick, 5 to 7 minutes; season with salt and pepper. Cover and keep warm over low heat.
- Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the scallops with salt and pepper. Add to the skillet and cook, undisturbed, until browned on the bottom, about 3 minutes. Flip and cook until cooked through, about 1 more minute.
- Divide the corn among bowls and top with the scallops. Drain the pickled onion, reserving 2 teaspoons of the liquid. Toss the onion and liquid with the tomatoes, basil and parsley; season with salt. Add to each bowl.
Nutrition Facts : Calories 470, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 41 milligrams, Sodium 903 milligrams, Carbohydrate 55 grams, Fiber 4 grams, Protein 32 grams, Sugar 21 grams
MOM'S SCALLOPED CORN
This is my mom's recipe. She has made this for every Holiday since I can remember. This is very easy and my family thinks it's very good! Note: This can be microwaved for 15 minutes. I prefer to use Italian breadcrumbs.
Provided by internetnut
Categories Low Protein
Time 45m
Yield 7-14 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Mix all ingredients together. Sprinkle a lite layer of additional breadcrumbs on top of the scalloped corn.
- Bake for 30 minutes.
Nutrition Facts : Calories 129.8, Fat 1.7, SaturatedFat 0.4, Cholesterol 30.2, Sodium 367.8, Carbohydrate 27.5, Fiber 2.3, Sugar 3.1, Protein 4.3
SPECIAL SCALLOPED CORN
Carrots and green pepper make this dish colorful, which grabs attention at a potluck. The corn casserole is also a smart idea for when you need to prepare a dish ahead of time-easy baking is all it takes to finish it up. -J. Brown, Fort Dodge, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 11 ingredients. Transfer to a greased 1-qt. baking dish. Sprinkle with cheese. , Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 322 calories, Fat 20g fat (12g saturated fat), Cholesterol 157mg cholesterol, Sodium 941mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.
SCALLOPED CORN
White Cheddar cheese and buttery cracker crumbs top this classic side made from frozen sweet corn and creamy half-and-half.
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Position a rack in the top third of the oven and preheat to 325 degrees F. Grease a 2-quart oval gratin or baking dish with 1 tablespoon of the butter.
- Whisk the eggs and half-and-half together in a large bowl. Add the sugar, corn, 1/2 cup of the crushed crackers, 1/2 cup of the Cheddar and 1 teaspoon salt. Pour the mixture into the baking dish, spreading with a spatula or spoon to make an even layer.
- Bake uncovered until the edges are set but the center is still wet, about 35 minutes. Meanwhile, melt the remaining 3 tablespoons butter in a small dish in the microwave, about 30 seconds. Mix the butter into the remaining 1 cup crushed crackers until evenly moistened. Sprinkle the remaining 1/2 cup shredded Cheddar and the buttered crackers over the corn. Continue baking until the edges are brown and the top is set and golden, 20 to 25 minutes more. Remove from the oven and let stand 5 minutes before serving.
OLD-FASHIONED SCALLOPED CORN
Scalloped corn is pure Americana. Enjoyed as old-fashioned comfort food throughout the United States, it's often attributed to New England, where any number of other ingredients are scalloped, like potatoes, oysters, clams and tomatoes. Cooks differ over whether to use heavy cream, condensed milk or white sauce, but nearly all agree buttered cracker crumbs or bread crumbs are essential for the topping. If you like, scalloped corn can be prepared several hours ahead of serving and reheated.
Provided by David Tanis
Categories dinner, casseroles, vegetables, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees and position a rack in the middle. Use 1 tablespoon butter to grease a 9-inch square or round baking dish.
- Make the white sauce: Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook mixture for about 1 minute, until sizzling but not browned. Add milk 1/2 cup at a time, whisking well to keep sauce lump-free as it thickens. Raise heat and bring sauce to a simmer, then turn heat to low and cook, whisking occasionally, for 5 minutes. Season with salt and pepper and a pinch of cayenne. Taste and adjust seasoning and set aside.
- Put 2 tablespoons butter in a wide skillet over medium-high heat. Add onion and bell pepper and cook, stirring, until softened, about 5 minutes. Add corn kernels, season with salt and pepper, and cook for 2 minutes more, until corn is heated through. Turn off heat.
- Add white sauce to corn mixture and combine well, using a spatula or wooden spoon. Add beaten egg and stir well. Transfer skillet's contents to the prepared baking dish and smooth the top.
- Sprinkle with cracker crumbs and dot surface with 2 tablespoons butter, cut in small pieces. Bake on middle rack for 30 minutes or until bubbling and nicely browned. Serve piping hot.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 16 grams, Sodium 362 milligrams, Sugar 5 grams, TransFat 1 gram
EASY SCALLOPED CORN
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
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
EASY RUSSIAN SALAD
This easy Russian salad is the perfect accompaniment to leftover meat, or great on its own also
Provided by Mary Cadogan
Categories Lunch, Side dish, Supper
Time 18m
Yield With cold meats
Number Of Ingredients 6
Steps:
- Cook the carrots and potatoes in a pan of boiling salted water for 4 mins, then throw in the peas and cook for 4 mins more until all the vegetables are tender. Drain, cool for a few mins, then tip into a bowl with the cornichons, mayonnaise and parsley, if using. Mix well and season to taste. Delicious with leftover roast beef or lamb, wedges of pork pie or cold sliced ham or chicken.
Nutrition Facts : Calories 124 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.55 milligram of sodium
MY G'MA'S BEST SCALLOPED CORN
This is what everyone always requests from my grandma for all get-together, it is so good! She finally gave me the recipe after I have been begging her for it for years--it's supposed to be a family secret. I can't believe I'm sharing it w/all of you...shhh. But it is that good, I thought you guys should try it out!
Provided by Katrina
Categories Cheese
Time 45m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Mix all ingredients and spoon into a greased 1-quart casserole dish.
- Bake uncovered for 35 minutes.
Nutrition Facts : Calories 197.8, Fat 6.8, SaturatedFat 3.4, Cholesterol 57.6, Sodium 448.8, Carbohydrate 28.6, Fiber 2.4, Sugar 2.9, Protein 8.4
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