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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!

Overhead view of cheesy skillet scalloped corn

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!

overhead view of skillet scalloped corn ingredients

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.
Overhead view of cheesy skillet scalloped with with a spoon

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.
A spoon serving skillet corn

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.

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Overhead view of skillet scalloped corn

Cheesy Skillet Scalloped Corn

Yield: 8 servings
prep time: 10 minutes
cook time: 20 minutes
total time: 30 minutes
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!
4.4 Stars (8 Reviews)


for the crumb topping:

  • ¼ cup unsalted butter
  • cup crushed buttery round crackers such as Ritz

for the Swiss cheese sauce:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 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:

Serving: 1 Calories: 279kcal Carbohydrates: 19g Protein: 8g Fat: 20g Saturated Fat: 12g Polyunsaturated Fat: 8g Cholesterol: 54mg Sodium: 164mg Fiber: 1g Sugar: 5g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
Overhead view of skillet scalloped corn

This post was first published in 2011, then updated in 2022.

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40 comments on “Cheesy Skillet Scalloped Corn”

    1. Hi Megan – I would think it would be fine, I would have it on a low setting, and just keep an eye on it so it doesn’t dry out. I haven’t tried it, though!

  1. Hi,

    I made the corn for dinner tonight. My cheese broke down and got really gritty. Any idea as to why this happened or is it supposed to be like that?


  2. I really want to make this for Christmas, but I’d have to make it all the day before—do you think it would hold up? I’d just wait and reheat it and add the topping the next day.

    1. Hello Jen! Yes, I do think this would be fine to make the day prior. I would just put the topping in an airtight container/baggie and add it when you’re ready to reheat. Enjoy!

  3. Hi, Brenda! I am always looking for great recipes which can be converted to large volume cooking….say for 300? And this looks like a perfect one to try for my church family! THANK YOU!! Your recipes and photos are BEAUTIFUL! :)

  4. Mmmm! I actually just recently tried creamed corn for the first time. This looks like a gourmet version of it. I would totally be eating this now if I could!

    1. I only started making creamed corn myself over the past few years. My family loves it. They’d eat it every week if I made it. This version is really special with the Swiss cheese. I hope you give it a try!

  5. Cathy @ Savory Notes

    I get to have TWO thanksgivings this year (hooray!) and this cheesy corn is going on the menu; thanks for sharing it! :)

  6. Oh my goodness, what an in-depth re-cap of a wonderful, informative and event- filled tour you were given. Love your term *running on Red Bull personality* Either you take excellent notes or you have a fantastic memory. Thanks so much for sharing all of this with us and for this lovely recipe.

  7. What a fun group of girls on this trip!

    That corn dish looks amazing! Love what you did with it, especially the little dash of Frank’s :)

  8. Holy moly, that’s a fantastic recap. I took all the notes, but couldn’t figure them out when I got home. So, thanks for this! Now that all is said and done, I think your next trip should be to Atlanta. :) Just sayin’! :)

  9. What a trip! I want to try this recipe. My son likes corn, but dislikes the word Cheese! I hope he won’t notice when I am cooking!

    1. Hello, Annemarie! This doesn’t have a super cheesy texture to it as it’s melted with the half and half. It’s nice and creamy and deliciously flavored. I hope you (and your son!) like it.

  10. Becca @ Crumbs and Chaos

    Oh, the Machine Shed! That is an incredible place to eat, such delicious IOWA food! Your scalloped corn looks amazing!

  11. Minnesota Prairie Roots

    Congratulations on participating in this wonderful trip. What an opportunity. Thank you for sharing this with us.

  12. Thanks for making this yummy corn dish for us last weekend! And we enjoyed seeing your pictures, and reading the story, of your recent trip to Iowa. So glad you got to spend some more time ‘at the farm’.

  13. What a fun and interesting trip! I never knew how much corn was used in our everyday life. This corn recipe is a keeper for sure. My kids will appreciate this on our Thanksgiving table since they never touch the green beans. We all love corn!