(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
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.
