Scalloped Corn

January 15, 2008
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This creamy casserole doubles as a side dish for ham or chicken or as a fabulous vegetarian entrée. It’s even good cold the next morning. SAM

6 cups frozen whole kernel white corn (3 pounds)
1 1/3 cups plus 2 tablespoons cracker crumbs, divided
1 1/3 cups half-and-half
1/2 cup chopped green onion tops
1/2 cup butter, melted (1 stick)
2 eggs, lightly beaten
1 teaspoon sweet paprika
Sea salt and freshly ground white peppercorns to taste
1 tablespoon grated Romano cheese

In a large bowl, combine the corn, 1 1/3 cups cracker crumbs, half-and-half, onion tops, butter, egg, salt, and paprika. Pour into a greased 3-quart casserole. Top with the remaining 2 tablespoons cracker crumbs and Romano cheese. Bake at 350 degrees F for 30 minutes.
Makes 12 servings.