I’m always on the look out for a new side dish. Sometimes, the usual sides can get boring. This recipe caught my attention when I saw a short preparation time and the fact that it’s made on the stove top. During the Holidays, the last thing I need is another dish taking up my precious oven space.The best part about this dish? You certainly don’t have to wait until the Thanksgiving to make it. It’s E-A-S-Y. I’m talking 20 minutes from start to finish, one pan, you can’t mess this up easy. Give this a try instead of the usual corn casserole this Holiday season.
Skillet Scalloped Corn
(Adapted from: Better Homes and Gardens, Holiday Recipes 2011)
3 tablespoons butter
1/2 cup crushed rich round crackers
2 cloves garlic, minced
1/2 red pepper diced
3-15.75 oz cans whole kernel corn, reduced sodium, drained
4 3/4 oz slices of swiss cheese, torn
2/3 cup milk
1/4 teaspoon onion powder
dash ground pepper
2/3 crushed rich round crackers
Garnish: snipped fresh basil or sliced green onion
For crumb topping, in a large skillet melt butter over medium heat. Add the 1/2 cup crushed crackers to the skillet. Cook and stir about 3 minutes or until light brown. Remove from skillet and set aside.
In same skillet saute garlic and red pepper for 2-3 minutes until softened. Then add corn, cheese, milk, onion powder and pepper. Cook stirring frequently, about 10 minutes or until cheese melts and mixture is heated through. Stir in the 2/3 cup crushed crackers. Cook and stir about 4 minutes more or until corn mixture is thickened. Check for seasonings, season to taste with salt and pepper. Transfer to a serving dish; sprinkle with crumb topping. If desired, sprinkle with basil or green onions.