Tuesday, October 4, 2011

Scalloped Corn with Bacon

I know. 

I know that corn season is almost over.  I know that in spite of this fact, I've still been throwing corn dishes at you as if it was my job. Don't judge me.  I am ashamed to admit that I really only discovered the wonderful lusciousness of fresh corn dishes this year.

This doesn't mean that I've never eaten fresh corn prior to this year.  Let's not get it twisted.  I just never took the time to cook or bake with fresh corn.  So although I'm so late jumping on this bandwagon, jump on it I did.  And I'm soooo glad that I'm there.  Who knew the party was this much fun?

Just to make it funner (yeah, I just said that) I threw in some bacon too.  Because everything's better with bacon.  If you didn't know that, well, now you do.

Shout outs to Shutterbean and the Joy The Baker podcast for the heads up on this recipe.  Otherwise I would totally have missed it and that would have been a tragedy.

Scalloped Corn with Bacon
  • 2 tablespoons butter
  • 1 small yellow onion, finely diced
  • 2 tablespoons all-purpose flour
  • Salt
  • Pepper
  • Habanero sauce
  • 1 1/2 cups half and half
  • 3 cups sweet corn (about 5 ears)
  • 2 egg yolks
  • 4 strips bacon, fried and roughly chopped*
  • 1/2 cup fresh bread crumbs
  • Cooking spray

1) Preheat the oven to 375 degrees F.  Lightly spray a baking dish with the cooking spray.  I used a 9"x13" or 1-1/2 quart baking dish.

2) Melt 1 tablespoon butter over medium heat in a medium to large pan.  Add the onion and a pinch of salt.  Saute until softened, about 5 minutes.

3) Sprinkle in the flour, salt, pepper, and habanero sauce to taste.  Stir to combine.

4) Pour in the half and half and stir until the sauce begins to thicken.

5) Add the corn and simmer for 2 minutes.  Taste and add more seasonings if necessary.  Remove the corn mixture from the heat.

6) In a small bowl, beat the egg yolks together, and then stir into the corn.

7) Stir in the chopped bacon.

8) Pour the entire mixture into the baking dish.  Sprinkle the fresh bread crumbs over the top of the mixture and dot with 1 tablespoon of butter.

9) Bake for 30 minutes, or until the butter is melted and the breadcrumbs are golden and toasted.

* Tip: You can use my method and lay the strips of bacon on a foil-lined baking sheet.  Pop them in a 400 degree F oven for 8-10 minutes.  When the bacon is done, simply toss the foil away!

Seriously, let's use fresh bread crumbs, people. I have tried to dodge this step in the past, but the taste difference between fresh and packaged can't be measured.  I gave in this time and I'm happy I did.  You can do it too.

The fresh corn is amazing when it's mixed with the butter, cream, bacon, and breadcrumbs.  Doesn't that sound like a perfectly balanced meal?  It's definitely balanced.  Again, don't judge me.  This is a perfect and easy side dish that would complement any meal.


  1. Hi Ellie! I had your blog this month for SRC and made this yummy dish! Loved it and can't wait to make it again.

    1. Thanks Colleen! Looks great! I love this dish as well.