Pioneer Woman Scalloped Corn

Pioneer Woman Scalloped Corn recipe is made with fresh corn, heavy cream, salted butter, salt, and ground black pepper. This easy Scalloped Corn recipe creates a delicious side dish that takes about 1 hour to prepare and can serve up to 6 people.

Pioneer Woman Scalloped Corn Ingredients

• 8 ears of fresh corn, husked
• 2/3 cup heavy cream
• 3 tablespoons salted butter, melted
• 1/2 teaspoon salt, or to taste
• Ground black pepper, to taste

How To Make Pioneer Woman Scalloped Corn

1. Prepare the Corn: After husking the corn, hold each cob over a large, deep bowl and carefully slice off the kernels. Use the dull side of a knife to scrape down the cob, extracting all the creamy milk and remaining bits of corn.
2. Mix Ingredients: In the same bowl, add the melted butter, heavy cream, salt, and a generous amount of ground pepper to the corn kernels. Stir the mixture thoroughly to combine all the ingredients evenly.
3. Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (177°C). Transfer the corn mixture to a greased baking dish, spreading it evenly.
4. Bake the Dish: Place the baking dish in the oven and bake for 45 minutes, or until the top is golden brown and the edges are bubbling. Check the consistency at the 30-minute mark; the center should be hot and the entire dish should be heated through.
5. Serve and Enjoy: Remove the scalloped corn from the oven and let it rest for a few minutes before serving.

Recipe Tips

• Always Use Fresh Corn: Fresh corn gives the best taste and crunch. Try to use corn that is freshly picked.
• Scrape the Corn Cob Well: After you cut off the corn kernels, scrape the cob with the back of your knife to get all the creamy stuff inside. This makes the dish richer.
• Use a Big Deep Bowl: When you cut the corn, do it in a big bowl. This keeps everything neat and stops the corn from flying everywhere.
• Get the Cream Right: Use about 2/3 cup of cream, but you can change this depending on how dry the corn is and how creamy you want the dish. The cream should just coat the corn.
• Don’t Over Bake: Cook your corn dish in the oven at 350°F for 30-45 minutes. Watch it so it doesn’t get too dry. It should be warm, golden on top, and still crunchy.

What To Serve With Scalloped Corn

Scalloped Corn goes great with roast beef, grilled chicken, BBQ ribs, and grilled salmon. You can also serve it with Caesar salad, glazed carrots, cornbread, and baked beans.

How To Store Chicken Scalloped Corn

• Refrigerate: After the scalloped corn cools down, cover it or put it in a sealed container. It stays good in the fridge for up to 4 days.
• Freeze: For keeping it longer, wrap it in foil and then store it in a freezer bag or container. It can be frozen for 2 months. Thaw it in the fridge before reheating.

How To Reheat Leftover Chicken Scalloped Corn

• In The Oven: Warm your oven to 350°F. Put the corn in a dish and cover it with foil. Heat it for 15-20 minutes until it’s nice and hot.
• In The Microwave: Put some corn in a microwave-safe dish and cover it a bit with plastic wrap. Heat it for about 2-3 minutes, mixing it in the middle.
• In The Air Fryer: Turn your air fryer to 350°F. Put the corn in a suitable container. Heat it for 5-10 minutes, but check it often.

Pioneer Woman Scalloped Corn Nutrition Facts

Serving Size: 1 of 6 servings

• Calories: 259
• Total Fat: 17 g
• Saturated Fat: 10 g
• Trans Fat: 0 g
• Cholesterol: 45 mg
• Sodium: 222 mg
• Carbohydrates: 24 g
• Dietary Fiber: 3 g
• Sugar: 9 g
• Protein: 5 g

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Corn Pudding
• Pioneer Woman Cornbread With Creamed Corn
• Pioneer Woman Corn Chowder
• Pioneer Woman Mexican Street Corn Salad
• Pioneer Woman Corn Cakes