Scalloped Corn Deluxe

total time:: 1 hr

Makes 4 servings

Amanda Moore

A holiday favorite, and you can totally count it as a vegetable!

ingredients

4 ears fresh corn
1 tablespoon lemon juice
1 tablespoon sugar
3 tablespoons butter
1/4 cup finely chopped green pepper
1 teaspoon salt
1 teaspoon dry mustard
1/2 cup Rosé wine (a nice dry one)
1/2 cup shredded cheese, cheddar or gruyere
1/4 cup finely chopped onion
2 tablespoons flour
1 teaspoon paprika
dash ground pepper
1/4 cup milk
1 egg, slightly beaten
1/3 cup cracker crumbs

directions

1
Heat corn, sugar and lemon juice and large dutch over with lots of water. Boil uncovered for 2 minutes, remove from heat and let stand for 10 minutes. Cut kernals from ears to measure at least 2 cups.
2
Heat oven to 350°. Melt 2 tablespoons of butter in a skillet. Add green pepper and onion to butter and cook, stirring, until tender. Remove from heat, stir in flour, salt, paprika, mustard and pepper. Return to low heat and stir constantly until mixture is hot and bubbly. Remove from heat.
3
Gradually add wine and milk, stirring into mixture. Heat to boiling and add to corn, combining well. Pour mixture into an ungreased casserole or oven-safe dish.
4
Melt 1 tablespoon of butter. Remove from heat and stir in cracker crumbs. Sprinkle crumbs evenly over corn mixture. Bake uncovered until bubbly, 30 to 35 minutes.

notes

There are hardly ever any leftovers when we serve this every year at Thanksgiving, even when I double or triple the recipe. Experiment with cheeses and remember the measurements are flexible according to taste!

Source: Amanda