If you’re like me, you’re very familiar with Scalloped Potatoes but maybe not so familiar with Scalloped Corn. But it turns out you can scallop pretty much any vegetable and corn is a great option. Corn’s natural sweetness pairs wonderfully with a little creaminess and a little cheese for a bake that’s a perfect balance in sweet and savory. (Oh, and I should probably mention that there’s a crispy butter cracker topping involved too.)

You need:

Three eggs, some half and half, a little bit of sugar, some nutmeg, and some salt and pepper. Whisk it all together.

Then add that corn. And some white cheddar. And some crushed butter crackers. (Don’t worry, that’s not the last you’ll see of them.)

Stir it all up…

… and spread it into a baking dish and top it with more crushed cracker crumbs and cheese. Whoever first thought to crush up crackers and use them as a topping was a genius.

See, those crumbs get nice and crispy, but below that things stay pretty creamy and soft, except for the pops of juicy sweet corn.

And the crispy edges. Those just might be the best parts. The crackers in the bake help hold things together along with the eggs, but the corn and the cheese are supplying most of the flavor. But the crackers on the top? Well, those are all about that comforting crunch! And that’s a mighty nice finish.