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Scalloped Corn

Creamy, tender corn kernels nestled in a golden, crispy-topped custard that combines the best textural contrasts. This classic American side dish tastes decadent but is surprisingly simple to assemble, ready in under 45 minutes and perfect for any meal from casual weeknight dinners to holiday feasts.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dishes
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 cups fresh or frozen corn kernels about 8 ears of fresh corn or three 10-ounce frozen bags
  • 1 and 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter divided
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg freshly grated if possible
  • 3/4 cup sharp cheddar cheese shredded
  • 1 cup panko breadcrumbs
  • 2 tablespoons fresh parsley finely chopped (optional but recommended)

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Medium saucepan
  • Wooden spoon or whisk
  • Measuring cups and spoons
  • Small bowl for topping mixture
  • Oven mitts

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly butter or spray your 9x13 inch baking dish.
  2. Melt 3 tablespoons of butter in a medium saucepan over medium heat. Sprinkle the flour over the melted butter and stir constantly for about 1 minute until the mixture becomes smooth and paste-like.
  3. Gradually pour in the milk and heavy cream while whisking constantly to prevent lumps from forming. Keep whisking until the mixture is completely smooth.
  4. Add the salt, black pepper, and nutmeg to the sauce and stir well. Continue cooking over medium heat, stirring occasionally, for about 5 minutes until the sauce thickens and coats the back of a spoon.
  5. Remove the saucepan from heat and stir in the corn kernels and shredded cheddar cheese until well combined. Taste the mixture and adjust seasoning as needed.
  6. Pour the corn mixture into your prepared baking dish and spread it in an even layer.
  7. In a small bowl, combine the panko breadcrumbs with the remaining 1 tablespoon of melted butter and the fresh parsley. Mix gently with a fork until the breadcrumbs are evenly coated with butter.
  8. Sprinkle the breadcrumb topping evenly over the corn mixture. Bake in the preheated oven for 25 to 30 minutes until the top is golden brown and the filling bubbles slightly around the edges.
  9. Remove the baking dish from the oven and let it rest for 5 minutes before serving.

Notes

Make this dish up to 24 hours ahead, cover it with foil, and bake it when you're ready to serve. Use fresh corn in late summer when corn is at peak sweetness, or reach for high-quality frozen corn when fresh isn't available. Fresh nutmeg transforms the dish from good to remarkable. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.