Cheesy Skillet Scalloped Corn

4.4 Stars (8 Reviews)

Yield: 8 servings

prep time: 10

cook time: 20

total time: 30

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!

Ingredients

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

Instructions

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.

Notes

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.