Rice And Corn Scallop
Creamy rice and corn casserole infused with cheese, green chilies, and paprika, perfect as a comforting side dish for family dinners or casual gatherings.
Ingredients
Instructions
- In a medium saucepan over low heat, melt the butter.
- Add minced onion and cook for a few minutes until translucent.
- Stir in flour and cook for another minute.
- Slowly add milk, stirring constantly until smooth.
- Cook, stirring, until the mixture thickens and bubbles.
- Stir in cooked white rice, undrained corn, salt, and pepper.
- Turn the mixture into an ungreased 1-quart casserole dish.
- Sprinkle grated sharp Cheddar cheese and paprika over the top.
- Bake at 350°F (175°C) for about 20 minutes.
- Sprinkle with minced parsley before serving.
Tips & Substitutions
For a creamier texture, you can substitute half of the milk with sour cream or Greek yogurt. If you prefer a bit of heat, consider adding jalapeños or using spiced cheese. You can also replace white rice with brown rice for added fiber. To make this dish vegetarian, ensure your cheese is rennet-free. For extra flavor, try adding some garlic powder or using flavored butter.
Serving Suggestions
This Rice And Corn Scallop makes a comforting main dish, perfect for a cozy dinner. Serve it alongside a fresh green salad or roasted vegetables for a balanced meal. It pairs beautifully with Zucchini Crescent Quiche for a delightful brunch spread. For a heartier option, consider serving it with grilled chicken or fish.
Storage & Reheating
To store leftovers, allow the scallop to cool completely and transfer it to an airtight container. Refrigerate for up to 3 days. For reheating, place in a preheated oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also microwave individual portions, but be careful not to overcook as it may dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Rice And Corn Scallop contains roughly 806 calories, with 46g protein, 136g carbohydrates, and 20g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (168% of the Daily Value), and dietary fiber (165% of the Daily Value). Note that it is relatively high in sodium, at 2444mg per serving (106% 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 corn?
Yes, you can use frozen corn in this recipe. Just make sure to thaw and drain it before adding it to the mixture. Frozen corn can offer a fresher taste and similar texture to canned corn.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the fridge. When you're ready to bake, simply pour it into the casserole dish, top with cheese and paprika, and bake as directed. This makes it perfect for meal prep or gatherings.
What can I substitute for Cheddar cheese?
If you’re looking for alternatives to sharp Cheddar cheese, you can use Monterey Jack, Colby, or even a Mexican blend for a different flavor profile. For a dairy-free option, try using a vegan cheese alternative that melts well.
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).