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Side Dishes

Jalapeño Scalloped Corn

Creamy, crunchy, and spicy, this Jalapeño Scalloped Corn is everything you've been dreaming of. Purée cream-style corn and neufchatel (to keep the dish rich, but not too heavy). Then top off the casserole with Ritz crackers for an extra bit of buttery crunch.

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Preheat oven to 375°. Coat an 8-inch square baking dish with nonstick spray.

Melt 4 Tbsp. butter in a saucepan over medium-low heat. Stir in scallion whites and sweat until nearly softened, 5 minutes. Stir in jalapeño and garlic and sweat until softened, 3 minutes; remove from heat.

Purée cream-style corn, neufchatel, and mustard in a food processor; transfer to a bowl.

Stir in scallion white mixture, scallion greens, whole kernel corn, and ½ cup crushed crackers; season with salt and pepper. Transfer corn mixture to prepared baking dish.

Toss together coarsely crushed crackers and melted butter.

Bake scalloped corn 25 minutes; sprinkle scalloped corn with buttered cracker mixture and bake until topping is golden, 10 minutes more. Let scalloped corn sit 15 minutes before serving.

Nutritional Facts

Tags: Easy, Vegetarian, Side Dishes, Make Ahead, 4Th Of July

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