Cheesy Skillet Scalloped Corn
With a creamy Swiss cheese sauce and buttery crumb topping, this Cheesy Skillet Scalloped Corn is a family favorite side dish. It’s perfect for summer BBQ’s or weeknight dinners, as well as holidays like Christmas and Thanksgiving!
Easy Cheesy Scalloped Corn Recipe
I keep driving past a local farm, waiting for their “SWEET CORN FOR SALE” sign to be posted at the end of their driveway. August’s local sweet corn harvest is always a favorite time of year!
This Cheesy Skillet Scalloped Corn is an easy recipe that can be made with fresh sweet corn OR canned corn. So while the local sweet corn is plentiful, you can bet we’re making this dish with kernels cut straight from the cob – it’s great for summer BBQ’s! And other times I simply use cans of corn, which makes it perfectly easy for busy weeknight meals and holiday dinners.
I’ve always liked a good scalloped corn dish, but this one’s extra special with a creamy Swiss cheese sauce and a sprinkling of buttery crumb topping. I can’t wait for you to taste how good it is!
What You’ll Need
This skillet corn recipe has a simple ingredients list. Scroll down to the recipe box for full details.
- Unsalted butter – Used in the crumb topping as well as the cheese sauce.
- Buttery round crackers – Ritz or another brand will work. These are crushed and toasted with the butter to create the crunchy crumb topping. I love the texture this adds to the finished dish!
- Flour – Thickens the cheese sauce.
- Half and half – Adds creaminess to the cheese sauce.
- Swiss cheese – A delicious, melty cheese that pairs well with the corn.
- Seasonings – Keep it simple with onion powder, salt, and pepper.
- Frank’s hot sauce – Optional but I love the kick it adds. Use as little or as much as you like.
- Corn – For a variety in texture and flavor, use several different types of canned corn – whole kernel corn, corn with red and green bell peppers, and white shoepeg corn. I also share a variation for using fresh summertime sweet corn and peppers.
- Green onions – For fresh green onion flavor, plus it makes a pretty garnish.
Can I Use Fresh or Frozen Corn?
Yes, you can substitute some or all of the canned corn in this recipe with fresh kernels off the cob or frozen corn. Scroll down for measurements in the recipe card.
How to Make Cheesy Skillet Scalloped Corn
This cheesy scalloped corn dish comes together in just one skillet, in less than 30 minutes.
- Make the crumb topping. Melt the butter in a skillet, then add the crushed crackers. Cook until light golden brown, then transfer to a plate to cool.
- Make the Swiss cheese sauce. Add butter to skillet and let melt. Whisk in the flour and cook for a minute, then whisk in the half and half. Turn the heat up and whisk until the mixture is thickened. Add the cheese and seasonings, stirring until the cheese is fully melted.
- Add the corn. Stir the corn into the cheese sauce and cook for 5-10 minutes or until thoroughly warmed.
- Add the crumb topping. Stir half of the crumb topping into the corn mixture, then transfer everything to a serving bowl. Top with the remaining crumb topping and sliced scallions.
Tips & Variations
This recipe is pretty flexible and simple but here are a few tips, as well as ingredient substitution possibilities.
- Do I have to use all 3 types of canned corn? I like the variety in texture and flavor provided by using different types of canned corn in this recipe. However, if you can’t find a variety or just want to keep it simple, you can replace a can with your preferred canned corn.
- Can I use a different type of cheese? Sure. While I like the light flavor and creamy texture provided by Swiss cheese, you can make this dish with whatever cheese you’d like. Sharp white cheddar and gruyere are good Swiss cheese replacements.
- How long does canned corn need to cook? Since canned corn is already cooked, it just needs to cook on the stovetop long enough to heat through. For this recipe, that’s 5-10 minutes.
- Be sure to consistently whisk the cheese sauce. To prevent burning, make sure you’re whisking the cheese sauce frequently. This will also help the cheese melt faster.
- Add some heat. Depending on who’s at the table, sometimes I stir in some minced jalapeno or add some thin slices of jalapeno to the the top. Some cayenne pepper is also fun!
- Can I use fresh sweet corn and bell peppers? I talked about this earlier, but yes – this is actually my favorite way to make this dish. I love the texture and flavor of fresh sweet corn kernels! Scroll down to the recipe card where I talk about this more.
What To Serve It With
This skillet scalloped corn is fancy enough make an appearance on holiday tables but quick and easy enough for a casual weeknight dinner or gathering with friends.
It pairs well with pretty much any protein, from beer can chicken to pork chops and steak. We’re particularly partial to serving this up with pulled pork, ribs, and other BBQ dishes. Add some cowboy beans and coleslaw or cucumber salad, and you’ve got the perfect casual gathering!
As for holiday menus, this side dish goes great with most everything – ham, mustard pork loin roast, stuffed pork chops, or grilled turkey tenderloin!
How to Store & Reheat Leftovers
Leftover skillet scalloped corn can be refrigerated for up to 4 days. Keep covered tightly or in an airtight container. You can either reheat in the microwave or on the stovetop. If needed, add a splash of milk to prevent the dish from drying out.
More Veggie Sides:
- Air Fryer Bacon Wrapped Asparagus
- Cinnamon Honey Carrots
- Creamy Cucumber Salad
- The BEST Baked Potatoes
- Mexican Corn Salad
- Roasted Asparagus
- Green Bean Casserole
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Cheesy Skillet Scalloped Corn
With a creamy Swiss cheese sauce and buttery crumb topping, this Cheesy Skillet Scalloped Corn is a family favorite side dish. It's perfect for summer BBQ's or weeknight dinners, as well as holidays like Christmas and Thanksgiving!
for the crumb topping:
- ¼ cup unsalted butter
- ⅔ cup crushed buttery round crackers, such as Ritz
for the Swiss cheese sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1¾ cup half and half
- 1 cup shredded Swiss cheese
- 1 teaspoon onion powder
- 2 teaspoons Frank’s RedHot Original hot sauce, optional
- salt and pepper, to taste
for the corn:
- 1 (15-ounce) can whole kernel corn, drained
- 2 (11-ounce) cans corn with red and green bell peppers, drained
- 1 (11-ounce) can white shoepeg corn, drained
- 2 green onions, thinly sliced
- For the crumb topping: Heat a large skillet over medium heat. Add butter to melt, then add the crushed crackers. Cook and stir about 3 minutes, or until light brown. Remove crumbs to a plate to cool.
- For the Swiss cheese sauce: In the same skillet, prepare the Swiss cheese sauce. Turn the heat down to low, then melt the 2 tablespoons butter. Whisk in the flour until smooth. Cook, whisking constantly, for 1 minute. Slowly whisk in the half and half. Turn heat back up to medium and whisk fairly constantly until mixture is thickened and bubbly hot.
- Add shredded cheese, onion powder, optional Frank’s hot sauce, salt, and pepper. Stir until cheese is melted throughout.
- To finish the corn dish: Add all the corn to the Swiss cheese sauce, stirring to combine. Cook for 5-10 minutes, stirring occasionally, until thoroughly warmed.
- Stir half of the crumb topping into the cheesy corn and then transfer to a serving bowl. Sprinkle the remaining crumb topping on top of the corn, followed by the sliced scallions. Serve hot.
To use fresh sweet corn and bell peppers: Substitute all canned corn with 4 cups fresh sweet corn kernels, 1/4 cup finely chopped red bell pepper, and 1/4 cup finely chopped green bell pepper.
Adapted from Better Homes & Gardens “Holiday Recipes” 2011 edition.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 279Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 54mgSodium: 164mgCarbohydrates: 19gFiber: 1gSugar: 5gProtein: 8g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
This post was first published in 2011, then updated in 2022.
Can l make this ahead and bake it?
Hi Janina – I think that would work well, but I’d reserve the crumb topping until you’re ready to bake. I’d cover the pan with foil to keep it moist, then remove the foil and add the crumb topping at the end.
Nice recipe. Thank you, Brenda. Have a Wonderful Weekend!