Kansas Corn Scallop

Dive into the comforting, Midwestern charm of Kansas Corn Scallop, a creamy baked casserole that transforms simple pantry staples into a rich and satisfying side dish. Sweet kernels of corn are bathed in a velvety homemade cream sauce made from milk, heavy cream, and a golden roux, then enhanced with a touch of sugar, salt, and pepper for balanced flavor. Topped with buttery, toasted breadcrumbs mixed with Parmesan cheese and a hint of paprika, this dish emerges from the oven golden-brown and bubbling. Perfectly suited to complement your Sunday roast or holiday spread, Kansas Corn Scallop is an easy-to-make classic that elevates humble ingredients into an irresistible, crowd-pleasing favorite.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 3 cups fresh or canned corn (drained if canned)
• 1 cup heavy cream
• 4 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup breadcrumbs
• 0.25 cup grated Parmesan cheese
• 0.25 teaspoon paprika

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 2-quart baking dish and set it aside.

Step 2

Melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat. Add the flour and whisk constantly to make a roux, cooking for about 1-2 minutes until the mixture is golden and bubbly.

Step 3

Slowly whisk in the milk and heavy cream, ensuring there are no lumps. Cook the mixture, stirring frequently, until it thickens—about 3-5 minutes.

Step 4

Stir in the sugar, salt, and black pepper. Remove the saucepan from heat and gently fold in the corn until evenly coated with the sauce.

Step 5

Pour the corn mixture into the prepared baking dish and spread it out evenly.

Step 6

In a small skillet, melt the remaining 2 tablespoons of butter over medium heat. Add breadcrumbs and stir to coat evenly in the butter. Toast the breadcrumbs for 1-2 minutes until lightly golden.

Step 7

Remove the skillet from heat and mix the toasted breadcrumbs with the grated Parmesan cheese and paprika.

Step 8

Sprinkle the breadcrumb mixture evenly over the corn mixture in the baking dish.

Step 9

Bake in the preheated oven for 30-35 minutes, or until the topping is golden-brown and bubbling around the edges.

Step 10

Remove the dish from the oven, let it cool for 5 minutes, then serve warm.

Nutrition Facts

Serving size	(1244.4g)

Amount per serving	% Daily Value*
Calories	2245.8

Total Fat 149.4g	0%
Saturated Fat 84.9g	0%
Polyunsaturated Fat 0.2g
Cholesterol 406.0mg	0%
Sodium 2639.2mg	0%
Total Carbohydrate 191.9g	0%
Dietary Fiber 18.8g	0%
Total Sugars 65.9g
Protein 45.1g	0%

Vitamin D 107.4IU	0%
Calcium 581.3mg	0%
Iron 6.6mg	0%
Potassium 2049.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.6%

Protein: 7.9%

Carbs: 33.5%