You will need 12 to 16 ears of corn to get 8 cups of corn kernels.

Coat a 9-by-13-inch baking dish with cooking spray.

Place eggs, milk, 4 cups corn and 1 tablespoon melted butter in a blender.

Ingredients for the scalloped corn recipe in a white baking pan

Photographer: Jen Causey, Food Stylist: Ruth Blackburn

Process until creamy and smooth, about 1 minute.

Pour the mixture into the prepared baking dish.

Stir the remaining 3 tablespoons melted butter and 1 cup crushed saltines together in a small bowl.

Pureed corn mixture topped with the rest of the ingredients for the scalloped corn recipe

Photographer: Jen Causey, Food Stylist: Ruth Blackburn

Sprinkle evenly over the corn mixture.

Bake until browned and firm to the touch, about 40 minutes.

Let stand for 5 minutes.

All ingredients for the scalloped corn recipe mixed together an poured into a baking pan

Photographer: Jen Causey, Food Stylist: Ruth Blackburn

Garnish with additional scallions, if desired.

To make ahead

Prepare through Step 1; cover and refrigerate for up to 3 days.

Proceed with Steps 2 and 3.

The scalloped corn recipe in a white baking pan

Photographer: Jen Causey, Food Stylist: Ruth Blackburn

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.