Old-School Scalloped Corn Recipe
Prep Time:
30 minutes
Cook Time:
50 minutes
Servings:
12 Servings
Ingredients
  • 6 tablespoons unsalted butter, divided
  • 2 tablespoons all-purpose flour
  • 1 pint half-and-half
  • 8 ounces freshly grated cheddar cheese, divided
  • ½ (8-ounce) package cream cheese
  • 1 ¼ teaspoon kosher salt
  • ½ teaspoon paprika
  • ½ teaspoon ground black pepper
  • 8 ears fresh corn, shucked
  • 2 large eggs
  • 2 cups roughly crumbled Ritz crackers (about 35 crackers)
Directions
  1. In a large pot, heat 4 tablespoons butter over low heat until melted.
  2. Add the flour and whisk to combine. Cook for 1 minute.
  3. Slowly whisk in the half-and-half, working out the lumps, until it all has been added. Bring back to a simmer.
  4. Turn off the heat and whisk in half the cheddar cheese, along with the cream cheese, salt, paprika, and black pepper until smooth. Set aside.
  5. Preheat the oven to 350 F.
  6. Cut the corn kernels off the cobs.
  7. Transfer the kernels to a bowl, and use the back of your knife to scrape any remaining bits and milk off the cobs over the kernels.
  8. Whisk the eggs into the cheddar cheese sauce.
  9. Stir in the corn.
  10. Pour into a greased 2.4-quart baking dish and bake for about 25 minutes until the edges are just set.
  11. In the meantime, to prepare the topping, melt the remaining 2 tablespoons butter and mix them into the crumbled crackers.
  12. Stir in the remaining cheddar cheese.
  13. Sprinkle over the casserole and bake an additional 15-20 minutes until the topping is golden brown and the casserole is only slightly jiggly in the center.
  14. Let stand at least 15 minutes before serving.