Old Fashioned Scalloped Corn

  (New York Times, David Tanis)

Servings: 6

This recipe recently appeared in the New York Times Cooking Section, and, having an abundance of fresh corn on hand, I just had to give this dish a try!  The directions are a bit lengthy, but not that difficult.  As I state in my notes, I used a 10-inch cast iron skillet and it worked out great.  Being a corn lover, this is another way to enjoy fresh corn!  That being said, however, I think you could use frozen corn if fresh is not available.  This one is a keeper! Hubby came home from Costco with the yummy salmon milano ready to pop into the oven.  The scalloped corn was a great side dish with the fresh salmon!

INGREDIENTS:
1 stick unsalted butter

3 tablespoons all-purpose flour

2 cups milk or half-and-half

Salt and pepper to taste

Pinch of cayenne

1 small onion, diced (about 1 cup)

1 small red bell pepper, diced (about 1 cup)

Kernels from 6 ears fresh corn (about 3 cups)

1 egg, beaten

½ cup crushed oyster crackers or soda crackers

DIRECTIONS:

·         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 ½ 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. 

*Note:  I used a 10-inch cast-iron skillet to saute the onion, pepper, and corn.  I added the white sauce to the skillet, topped with cracker crumbs and butter, and cooked in this skillet rather than transferring to another baking dish.