New Orleans-Style Scalloped Corn
This colorful casserole is popular for family gatherings in many New Orleans homes. I started making it years ago, and now our grown sons include it on their own menus. —Priscilla Gilbert, Indian Harbour Beach, Florida
Reviews
I wonder if I could make this without the eggs ? ( i have a allergic reaction with eggs )
This is a great recipe. I have the exact recipe put out by Eggland's Best. It's called Egglands Best New Orleans-Style Scalloped Corn. UMMM?
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Thanks so much for sharing this, Priscilla! This is a variation on the Cajun variation of Maque Choux (pronounced "mock shoe"), a very old traditional dish, sort of a well-seasoned corn succotash, and is really quite tasty. This time of year when corn is so plentiful I like to roast the ears before cutting off the kernels. It adds such a nice flavor, sort of a "bass" to the music of this dish. In NOLA the dish usually takes on the typical Creole foodways elements of adding finely diced celery and green bell pepper, sometimes diced fresh tomato, always garlic, bay leaf, and the milk scraped from the fresh ears of corn). I'm from NOLA, and I've never seen anyone there use milk of any kind, and especially non-fat. We use heavy cream, and no crumbs of any kind -- but that's when cooking maque choux. I followed this recipe substituting whole milk (the only kind in our house) for non-fat, and seasoned bread crumbs for the cracker crumbs (very common ingredient in NOLA, plus we had only Triscuits in the house). I added a few toes of minced garlic, some Zatarain's Creole Seasoning, and a fat pinch of cayenne pepper. DELICIOUS! A nice addition to my recipe collection. Thanks again for a lovely dinner.