Friday, December 16, 2011

Cheesy Skillet Scalloped Corn

This was a delicious side dish. We liked it even better as leftovers. We served this for a Thanksgiving side. Loved the tang that the Swiss cheese gave to the dish.

Cheesy Skillet Scalloped Corn

for the crumb topping:
4 T. butter
2/3 c. crushed buttery round crackers, such as Ritz

for the Swiss cheese sauce:
2 T. butter
2 T. all-purpose flour
1-3/4 c. half and half
1 c. shredded Swiss cheese
1 tsp. onion powder
2 tsp. Frank’s Red Hot Original hot sauce, optional
salt and pepper, to taste

for the corn:
1 15-oz. can whole kernel corn, drained
2 11-oz. cans corn with red and green bell peppers, drained
1 11-oz. can white shoepeg corn, drained
2 scallions, thinly sliced

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.

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.

Add all the corn to the Swiss cheese yum, stirring to combine. Cook for about 5 minutes, stirring a few times, to warm thoroughly. Stir half of the crumb topping into the cheesy corn and then transfer to a serving bowl. Sprinkle the remaining half of the crumb topping on top of the corn, followed by the sliced scallions.

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