Finding Comfort in Scalloped Corn

Amazing recipe as is; made it tonight. Don't knock it unless you have tried it. Thank you, David Tanis.

My mother used to serve us a corn casserole for which I can't find her recipe. Having read David Tanis's article, I think she made something similar to the dish referred to in his last paragraph - cooked corn kernels and canned cream corn and egg. I don't recollect any crumbs on the top. Very satisfactory childhood dish.

Instead of a bechamel sauce, simmer milk and add cornmeal, and some cayenne and thicken. Add some corn to this. I like the creamed corn, bacon and spice suggestions below since I am a progan and only eat processed food

Canned creamed corn is one of those kitchen secrets no one talks about. Just be sure to get one of the well-known national brands. Great way to use up any left over fresh corn by mixing them together. Now if I could only find some of the older corn varieties, the one that may go starchy if you don't cook them right away, but have lots more corny corn flavor.

You mentioned boiled corn. You don't think steaming is better? If I ever do corn in boiled water, I drop the corn in salted/boiling water for maybe a minute at most then place it on a plate with a clean dish towel and wrap it when taking it to the table. I think steaming is better but I guess it's just a matter of opinion. How about succotash too an American classic.

Just made Korean cheesy corn for a potluck the other night. (apparently a late night drinking dish in Korea) Same idea but its marscapone and cheddar. Top with some bread crumbs. Fantastic appetizer with tortilla chips or just a fork.

I would use fresh corn. The corn has been wonderful this summer. It is very easy to get it off the cob using a sharp knife. This should be done prior to cooking it. I see no good reason to add ham or bacon. While it would taste good that way it tastes fine without it. Many of us eat too much meat as it is and one's vegetarian guests like to have dishes that they can eat served at a party.
I approve of the red peppers and the shallots (saute separately and add to the gently boiled corn kernels) . Bechamel or cream is good-salt and pepper absolutely. I think that the cracker crumbs are overkill. Maybe just a sprinkling of fine bread crumbs ?

I use my grandmother's recipe, one can cream corn, one can whole corn drained, two eggs, (about 10 or 15) soda crackers crushed, salt & pepper to taste, dot with butter, bake at 350 for 45 mins, tastes great!

Crumbled bacon on top for breakfast was a standard at the fishing camp of my childhood. Forget the cracker crumbs.

Corn in its natural, uncooked state is at its glorious best and anything done to it detracts from its goodness. Add crackers? That's what you do when you have a family of 8 and only 2 ears of corn.

"Old-fashioned scalloped corn, a bubbling, creamy casserole topped with toasted, buttery cracker crumbs, is an alternative to corn on the cob. "
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Really? The food in the photos is neither bubbling nor creamy, and in fact looks pretty dry both in the casserole and on the plates. I'd love to have the recipe for the Mexican corn casserole that @Mark from Somerville MA mentions in his comment.

Use more butter and cream. Also canned creamed corn.

Something about the cracker crumbs really bothers me -- maybe the messy appearance, or the probable mealy texture? I think this would probably work well with biscuits baked on top, in the style of a cobbler. I might even sub diced jalapeños for the red peppers. But I definitely prefer the béchamel in the recipe to a sauce with cream in a dish like this.

Now I am really hungry!

With a few less 'buttered cracker crumbs,' I would make and eat dish. in a flash. Our COC season is very late this year, so I'll just have to wait. Most of the additions seem wonderful and I'll consider using most of them, but not all at the same time. The only one that gives me pause is the diced ham. Sweet red bell pepper, roasted/raw green chiles to flavor preference are clearly in order. Scallions/fine onions are spot-on... For a dish like this, heavy cream is the choice, even it the stuff is expensive. Lastly, would I try it with a mixture of canned and creamed corn? No. I think this is a keeper, one worthy only of home-grown sweet corn and then saved for next season. -C.

I no longer like the work of eating corn on the cob. I would rather do the prep work and eat it as a casserole. This is how I do my Mexican street corn.

I'm going to try both David Tanis' recipe and the potluck recipe he recounts. It will be interesting to see which is most popular. Then again, I'm tempted to try my own modification using fresh corn, but just subbing a cup to 1-1/2 cups of heavy cream for the time-consuming white sauce Tanis relies on in his recipe.

" It was easy to remember: one large can of cooked corn kernels and one large can of creamed corn, mixed with an egg and some grated cheese. It was excellent."

Sounds great. I have had a local recipe for corn pudding which uses the first two ingredients plus Jiffy Corn Bread Mix and IIRC, sour cream, to make corn pudding. It's excellent.

Ever since my early childhood I have been exposed and more or less forced to eat corn on the cob. This recipe offers both a diversion and salvation: it is most appetizing. Not liking the added red color, I would skip the red peppers and (not mentioned in the article) tomatoes, and for the ham, I would try to look for a cured or smoked ham of a wild boar.