Corn And Tomato Scallop
A savory baked dish combining sweet corn, tangy tomatoes, and crispy crackers, topped with melted butter. Perfect as a comforting side or light main for family meals.
Ingredients
Instructions
- Beat the egg in a large bowl.
- Add drained corn, crushed tomatoes, and chopped onion.
- Mix in sugar, flour, salt, and chili powder.
- Save 1/4 cup of crushed crackers and 2 tablespoons of melted butter.
- Add remaining crackers and melted butter to the corn mixture and stir well.
- Pour the mixture into a greased baking dish.
- Sprinkle the reserved 1/4 cup of crushed crackers on top.
- Dab the top with the remaining 2 tablespoons of melted butter.
- Bake at 375°F (190°C) for 30 minutes until golden brown.
Tips & Substitutions
For a creamier texture, consider adding a bit of cream cheese or sour cream to the mixture. You can substitute fresh tomatoes for canned if you have them on hand; just chop and cook them down a bit first. If you prefer a spicier kick, increase the chili powder or add diced jalapeños. This dish is also great as a base for adding leftover vegetables from dishes like Turkey And Vegetable Pot Pie.
Serving Suggestions
Serve this Corn And Tomato Scallop as a delightful side dish with grilled meats or alongside a fresh salad. It pairs beautifully with Over The Stove Macaroni for a comforting meal. For a vegetarian twist, enjoy it with a side of sautéed greens or roasted vegetables to balance the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in an oven-safe dish and cover with foil, heating at 350°F (175°C) until warmed through, about 15-20 minutes. This will help maintain the texture of the topping.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Tomato Scallop contains roughly 806 calories, with 6g protein, 56g carbohydrates, and 63g fat. It is an excellent source of vitamin C (71% of the Daily Value) and dietary fiber (24% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1962mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of canned?
Yes, you can definitely use frozen corn. Just make sure to thaw and drain it before adding it to the mixture. Frozen corn will offer a nice crunch and freshness to the dish, similar to using fresh corn.
What can I substitute for the soda crackers?
If you don't have soda crackers, you can use crushed saltine crackers or even panko breadcrumbs for a different texture. Just adjust the amount of salt in the recipe accordingly to maintain the flavor balance.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the mixture in advance and store it in the refrigerator for up to a day. When you're ready to bake, just pour it into a greased dish, top with the reserved crackers, and bake according to the instructions for a quick and easy meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).