Say goodbye to canned cream: discover the art of crafting scalloped corn from scratch
What To Know
- In this comprehensive guide, we’ll unveil the secrets to crafting a luscious scalloped corn without creamed corn, ensuring a culinary masterpiece that will impress every palate.
- Bake in a preheated oven at 350°F (175°C) for 30-45 minutes, or until the corn is tender and the sauce is bubbly.
- Store leftover scalloped corn in an airtight container in the refrigerator for up to 3 days.
Scalloped corn, a classic side dish, tantalizes taste buds with its creamy, comforting texture and sweet, juicy flavors. Traditionally made with creamed corn, this delectable dish can be effortlessly recreated without it, offering a delightful twist on the beloved recipe. In this comprehensive guide, we’ll unveil the secrets to crafting a luscious scalloped corn without creamed corn, ensuring a culinary masterpiece that will impress every palate.
Ingredients
- 6 cups fresh or frozen corn kernels
- 1 cup milk
- 1/2 cup butter, melted
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Prepare the Corn: If using fresh corn, remove the kernels from the cob. If using frozen corn, thaw it completely.
2. Create the Roux: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
3. Add Liquid: Gradually whisk in the milk until smooth. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the sauce has thickened.
4. Season the Sauce: Stir in the Parmesan cheese, salt, and black pepper.
5. Combine Ingredients: In a 9×13 inch baking dish, combine the corn kernels and the thickened sauce. Mix well.
6. Bake: Bake in a preheated oven at 350°F (175°C) for 30-45 minutes, or until the corn is tender and the sauce is bubbly.
7. Serve: Remove from the oven and serve hot.
Tips for Perfection
- Use Fresh Corn: Fresh corn kernels yield the best flavor and texture, but frozen corn is a convenient alternative.
- Make a Smooth Roux: Cooking the flour in the melted butter for 1 minute ensures a smooth, lump-free sauce.
- Don’t Overcook: Overcooking the corn will make it tough. Bake until the kernels are just tender.
- Experiment with Spices: Add a dash of paprika, cumin, or chili powder to enhance the flavor profile.
- Top with Breadcrumbs: For a crispy topping, sprinkle breadcrumbs over the scalloped corn before baking.
Variations
- Creamy Scalloped Corn: Add 1/2 cup of sour cream or Greek yogurt to the thickened sauce for a richer, creamier texture.
- Cheesy Scalloped Corn: Stir in 1 cup of shredded cheddar cheese or mozzarella cheese to the corn mixture before baking.
- Spicy Scalloped Corn: Add 1 jalapeno pepper, minced, to the corn mixture for a kick of heat.
Summary
Mastering the art of making scalloped corn without creamed corn is a culinary endeavor that will delight your taste buds and impress your guests. By following these simple steps and incorporating the tips and variations, you can create a delectable dish that embodies the essence of comfort food. So, gather your ingredients, fire up the oven, and embark on a culinary journey that will leave you savoring the sweet and savory flavors of this timeless classic.
What People Want to Know
Q: Can I use canned corn instead of fresh or frozen corn?
A: Yes, you can use canned corn, but be sure to drain and rinse it thoroughly before using.
Q: How do I store leftover scalloped corn?
A: Store leftover scalloped corn in an airtight container in the refrigerator for up to 3 days.
Q: Can I make this recipe ahead of time?
A: Yes, you can make this recipe ahead of time and reheat it before serving. To do so, bake the scalloped corn as directed, then allow it to cool completely. Store it in an airtight container in the refrigerator for up to 2 days. To reheat, cover the scalloped corn with foil and bake at 350°F (175°C) for 20-25 minutes, or until warmed through.
