Escalloped Corn Photo
Escalloped Corn

YIELD Makes 6 servings


2 tablespoons butter
1/2 cup chopped onion
3 tablespoons all-purpose flour
1 cup milk
4 cups frozen corn, thawed, divided
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
Fresh thyme (optional)


Slow Cooker Directions

  1. Melt butter in small saucepan over medium heat. Add onion; cook and stir 5 minutes or until tender. Add flour. Cook over medium heat 1 minute, stirring constantly. Stir in milk; bring to a boil. Boil 1 minute or until thickened, stirring constantly.
  2. Process 2 cups corn in food processor or blender until coarsely chopped. Combine milk mixture, chopped and whole corn, salt, dried thyme, pepper and nutmeg in slow cooker; mix well.
  3. Cover; cook on LOW 3-1/2 to 4 hours or until mixture is bubbly around edge. Garnish with fresh thyme.
Add 1/2 cup (2 ounces) shredded Cheddar cheese and 2 tablespoons grated Parmesan cheese before serving; stir until melted. Garnish with additional shredded Cheddar cheese.
This recipe appears in: Vegetable Side Dish
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