Recipe Archives->Vegetables->Scallop Corn 09

SCALLOPED CORN
4 to 6 servings
                                                                                 
1 tablespoon light olive oil
1 large onion, chopped
1 large green bell pepper, finely diced
2 medium firm ripe tomatoes, chopped
1 1/2 tablespoons unbleached white flour
1/4 teaspoon paprika
A few grains cayenne pepper
1 cup low-fat milk or soymilk
3 cups cooked fresh corn kernels (from 3 to 4 ears), or thawed frozen kernels
Salt and freshly ground black pepper
1 tablespoon nonhydrogenated margarine, melted
1 cup soft whole grain bread crumbs

Preheat the oven to 350 degrees.

Heat the oil in a large skillet. Add the onion and saut\xe9 over
medium-low heat until it is golden. Add the bell pepper and tomatoes
and continue to saut\xe9 just until they soften.

Sprinkle in the flour, paprika, and cayenne, stirring them in until
well blended. Pour the milk in slowly, stirring continuously. Bring
to a simmer, then stir in the corn and simmer for another minute
or so. Season to taste with salt and pepper.

Pour the mixture into an oiled shallow oblong baking pan. Quickly
toss the melted margarine with the bread crumbs until evenly coated
and distribute the crumbs over the corn mixture. Bake for 25 minutes,
or until the crumbs begin to turn crusty. Serve at once.

Printable version: scallop-corn09.txt.