Scalloped corn is an amazing dish that can serve as a side dish to any meal or an appetizer at your functions.
It is a yummy, stress-free, easy to make dish that will leave your guests smacking their lips in delight.
1st Recipe: Pan Fried (for 6 servings)
•12 tablespoons of cooked corn.
•1 onion (finely diced).
•10 tablespoons of sunflower oil, groundnut oil or soya oil.
•3 tomatoes (sliced).
•100 grams of boiled shrimps.
•1 teaspoon dried pepper.
•1 fresh pepper (chopped).
•6 hardboiled eggs (cut vertically).
•Heat up the oil and stir fry corn, pepper, onions and tomatoes for seven minutes.
•Add the boiled shrimps and fry for 2 minutes.
•Garnish with the eggs and serve.
2nd Recipe: Savoury
•15 ounces of creamed corn.
•1 cup crushed saltine crackers.
•2 fresh eggs.
•1 teaspoon ground pepper.
•1/2 cup melted butter.
•1/2 teaspoon paprika.
•Preheat oven to 350 degrees and butter a 8x11x2 inch casserole dish.
•In a medium sized mixing bowl, combine eggs, creamed corn, half of the melted butter and half of the saltines.
•Pour mixture into the casserole dish.
•Mix the remaining butter, saltines, paprika and pepper in a separate bowl.
•Use the resultant mixture as a topping over the casserole.
•Bake for 30 – 40 minutes at 350°F until the toppings brown slightly and the corn is bubbly at the edges.
3rd Recipe: Cheesy and Sweet (Yields 10 to 12 servings)
•4 teaspoons unsalted butter.
•3 large eggs.
•1 1/2 cups half-and-half.
•1 tablespoon sugar.
•28 ounces of frozen corn, thawed.
•1 1/2 Crushed buttery crackers.
•1 cup shredded white cheddar.
•Preheat your oven to 325°F and grease a baking dish with 1 tablespoon of butter.
•Whisk eggs and half-and-half in the same bowl and add sugar, corn, half cup of the crush crackers, half cup of the crushed cheddar and I teaspoon of salt.
•Pour mixture into a baking dish and spread evenly with a spoon.
•Bake until the edges are set while the center remains moist.
•Melt the remaining 3 tablespoons of butter in the microwave for 30 seconds and mix with the remaining cup of crushed crackers until evenly moistened.
•Sprinkle the remaining cup of shredded Cheddar and buttered crackers over the corn.
•Bake for 20 – 25 minutes until edges are brown and the top is firm and golden.
•Leave to cool then serve.