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scalloped corn recipe Cheddar Top With Paprika Dust
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This scalloped corn recipe features crispy edges and a creamy center with a Cheddar Top and Paprika Dust. It transforms simple pantry ingredients into a family-friendly, hearty side dish perfect for busy weeknights.
Ingredients
- 2 cups drained canned or thawed frozen corn
- 1.5 cups heavy cream or whole milk
- 1.5 cups freshly shredded sharp Cheddar cheese
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon smoked paprika
- Salt, to taste
- Black pepper, to taste
Instructions
- Prep Pan: Lightly grease an 8×8 inch (20×20 cm) or 9×9 inch (23×23 cm) baking dish.
- Make Creamy Base: Melt 2 tablespoons butter in a medium saucepan over medium heat for about 1 minute. Whisk in 2 tablespoons all-purpose flour, cooking for 1 minute until a smooth, light golden paste (your roux) forms and smells nutty.
- Whisk in Liquids: Gradually pour in 1.5 cups milk or heavy cream, whisking constantly to prevent lumps. Continue to whisk and cook for 3-5 minutes until the mixture visibly thickens and coats the back of a spoon. Season generously with salt and fresh black pepper.
- Add Corn & Cheese: Remove the saucepan from the heat. Stir in 2 cups drained corn and 1.5 cups shredded Sharp Cheddar cheese until the cheese is completely melted and combined into the creamy sauce. Taste and adjust seasonings as needed.
- Bake to Golden Perfection: Pour the rich corn mixture into your prepared baking dish. Bake at 375 degrees F (190 degrees C) for 25-30 minutes, or until the edges are bubbly and the top is lightly golden.
- The Paprika Finish: Carefully remove the scalloped corn from the oven. Sprinkle generously with 1 teaspoon smoked paprika. For a crisper, more deeply browned top, you can broil it for 1-2 minutes, watching it very carefully to prevent burning. Serve warm and enjoy.
Notes
For a gluten-free option, use a 1:1 gluten-free flour blend. For dairy-free, use unsweetened almond milk and plant-based shredded cheese. Consider adding diced bell peppers, chopped fresh chives, or a pinch of cayenne pepper for extra flavor. Monterey Jack or Colby cheese offer a milder profile than Cheddar. Use quality canned corn or thaw frozen corn well, and freshly grated Cheddar for the best flavor and texture. If the sauce seems too thin while baking, let it bake a few minutes longer; if it looks a little dry, a splash of milk stirred in can loosen it up before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 0.5 cup
- Calories: 250 calories
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 26 mg
Keywords: scalloped corn, cheesy, side dish, comfort food, easy, weeknight, cheddar, paprika, creamy, baked
