Amazing Kansas Corn Scallop

The aroma of sweet corn baking is one of those deeply comforting scents that instantly transports me back to simpler times. I remember my grandmother, a formidable cook with a kitchen that seemed to hum with her energy, making this very dish. It wasn’t a fancy affair, mind you, but a humble testament to the bounty of Kansas harvests. The way the corn would transform in the oven, mingling with the creamy richness and a hint of sharpness from the cheese, was pure magic. It’s a dish that embodies the spirit of home: straightforward, deeply satisfying, and always a welcome addition to any table, especially during the late summer and fall when corn is at its peak.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Servings: 8
• Yield: 1 2-quart baking dish
• Dietary Type: Vegetarian

Ingredients

This recipe is a beautiful celebration of corn, elevated by a few simple additions that create a surprisingly complex and satisfying dish.

• 2 cups whole kernel corn (fresh or frozen and thawed)
• 2 eggs, beaten
• 1 (16-ounce) can cream-style corn
• 1 cup evaporated milk
• 1/4 cup butter, melted
• 1/4 cup scallion, chopped (green and white parts)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups saltine crackers, coarsely crushed
• 12 ounces Monterey Jack cheese, diced

Equipment Needed

To bring this delightful corn scallop to life, you’ll need a few essential kitchen tools:

• A large mixing bowl for combining the ingredients.
• A whisk or fork for beating the eggs.
• A measuring cup for liquids and dry ingredients.
• Measuring spoons for smaller quantities.
• A grater or food processor for crushing the crackers (though a rolling pin and a plastic bag work just as well!).
• A sharp knife and cutting board for chopping the scallions and dicing the cheese.
• A greased 2-quart baking dish.
• An oven for baking.
• A cooling rack for resting the finished dish.

Instructions

Creating this Kansas Corn Scallop is a straightforward process, but each step plays a crucial role in developing its unique texture and flavor.

1. Preheat Your Oven: Begin by preheating your oven to 325 degrees Fahrenheit. This moderate temperature is key to allowing the scallop to cook through without drying out.
2. Combine the Wet and Flavorful Ingredients: In a large mixing bowl, combine the whole kernel corn, the beaten eggs, the cream-style corn, the evaporated milk, the melted butter, the chopped scallion, the salt, and the pepper. Stir these ingredients together until they are thoroughly incorporated. The eggs will act as a binder, while the evaporated milk and cream-style corn will provide a luscious, creamy base. The scallions will offer a subtle oniony bite, and the salt and pepper will enhance all the other flavors.
3. Incorporate the Textural Elements: Next, gently fold in the coarsely crushed saltine crackers and the diced Monterey Jack cheese. Be careful not to overmix at this stage; you want to distribute these ingredients evenly throughout the corn mixture. The crackers will absorb some of the moisture and provide a pleasant, slightly crumbly texture to the finished scallop, while the Monterey Jack cheese will melt into gooey pockets of deliciousness.
4. Transfer to the Baking Dish: Spoon the entire mixture into your greased 2-quart baking dish. Spread it evenly to ensure consistent cooking.
5. Bake to Perfection: Place the baking dish in the preheated oven. Bake at 325 degrees Fahrenheit for 1 hour, or until the scallop is set. You’ll know it’s ready when the edges are golden and slightly bubbly, and the center feels firm to the touch. A toothpick inserted into the center should come out clean.
6. Rest Before Serving: Once baked, carefully remove the corn scallop from the oven. Let it stand for 5 minutes before serving. This resting period allows the flavors to meld and the texture to firm up, making it easier to scoop and serve.

Expert Tips & Tricks

• Corn Quality: For the best flavor, use fresh, in-season corn if possible. If using frozen corn, ensure it’s fully thawed and drained to avoid adding excess moisture.
• Cracker Consistency: The saltines add a delightful texture. Aim for pieces that are about the size of a pea or small pebble – not a fine powder, which can disappear, nor large chunks. A quick pulse in a food processor or a few passes with a rolling pin in a sealed bag works wonders.
• Cheese Choice: While Monterey Jack is classic for its excellent melting properties and mild flavor, you could experiment with other good melting cheeses like Colby, a mild cheddar, or a blend of cheeses.
• Doneness Check: Baking times can vary slightly between ovens. The “set” test is reliable: the center should appear firm and slightly puffed. If it seems too wet after an hour, you can tent it loosely with foil and bake for an additional 10-15 minutes.
• Make-Ahead Magic: You can assemble the corn scallop up to a day in advance. Cover it tightly and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the preheated oven. You might need to add a few extra minutes to the baking time.

Serving & Storage Suggestions

This Kansas Corn Scallop is wonderfully versatile. It makes an excellent side dish for barbecued meats, roasted chicken, or pork chops. It also shines as a vegetarian main course, especially when paired with a crisp green salad. Serve it warm, straight from the baking dish, scooping generous portions onto plates.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm individual portions in the microwave or cover the baking dish loosely with foil and reheat in a 300-degree Fahrenheit oven until heated through. It’s best enjoyed fresh, but leftovers are still quite delightful.

Nutritional Information

Here’s an estimated nutritional breakdown for a serving of this delicious corn scallop:

Nutrient	Amount per Serving	% Daily Value
Calories	430 kcal
Calories from Fat	231 kcal
Total Fat	25.7 g	39%
Saturated Fat	14.5 g	72%
Cholesterol	117.4 mg	39%
Sodium	961 mg	40%
Total Carbohydrate	34.2 g	11%
Dietary Fiber	2.1 g	8%
Sugars	3.3 g	13%
Protein	18.6 g	37%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes used.

Variations & Substitutions

While this recipe is delightful as is, feel free to explore these variations:

• Spicy Kick: Add a pinch of cayenne pepper or a finely minced jalapeño to the mixture for a touch of heat.
• Herbaceous Notes: Consider adding a tablespoon or two of fresh chopped chives or parsley along with the scallions for an extra layer of freshness.
• Cheese Blends: Experiment with a mix of Monterey Jack and sharp cheddar, or even a bit of pepper jack for added flavor.
• Vegetable Additions: For added color and texture, you could fold in about 1/2 cup of cooked peas or diced bell peppers.
• Cracker Alternatives: While saltines are traditional, crushed Ritz crackers or even corn flakes can offer a similar crunchy element.

FAQs

Q: Can I use fresh corn instead of canned or frozen?
A: Absolutely! If using fresh corn, you’ll need about 2-3 ears, cut off the cob. Ensure it’s about 2 cups in volume.

Q: My corn scallop seems a bit wet after baking. What did I do wrong?
A: This can happen if your corn had excess moisture, or if your oven temperature was slightly lower than intended. Ensure corn is well-drained if using frozen. For future bakes, you can slightly increase the cracker amount or bake for an additional 10-15 minutes, tenting with foil if the top starts to brown too quickly.

Q: Can I make this dish dairy-free?
A: To make it dairy-free, you would need to substitute the butter with a plant-based butter alternative, the evaporated milk with a full-fat unsweetened plant-based milk (like cashew or soy), and the Monterey Jack cheese with a dairy-free shredded cheese alternative that melts well. The saltines are typically dairy-free, but it’s always good to check the label.

Q: What’s the role of the saltine crackers?
A: The crushed saltines absorb some of the moisture from the corn and liquids, helping to bind the scallop together and providing a subtle, savory crunch that contrasts beautifully with the creamy corn.

Q: Can I freeze this corn scallop?
A: It’s not ideal to freeze this dish after baking, as the texture can become somewhat watery upon thawing. However, you could assemble the unbaked scallop, cover it very tightly, and freeze it. Thaw it in the refrigerator overnight and bake as directed, possibly adding a little extra baking time.

Final Thoughts

This Kansas Corn Scallop is more than just a recipe; it’s a taste of honest, home-style cooking. It’s the kind of dish that brings people together, sparking conversations and creating warm memories. Whether you grew up with it or are trying it for the first time, I encourage you to give it a go. Pair it with a simple grilled steak or a fresh garden salad for a complete and satisfying meal. I’d love to hear how it turns out for you – share your experiences, your family’s adaptations, and any delightful moments it brings to your table. Happy cooking!