Sure you've had scalloped potatoes, but what about scalloped corn?! 1 tablespoon olive oil 1 large onion, chopped 1 large green or red bell pepper, finely diced 2 medium firm ripe tomatoes, chopped 2 tablespoons unbleached white flour 1/2 teaspoon sweet or smoked paprika A few grains cayenne pepper 1 cup rice milk 4 cups cooked fresh corn kernels (from 4 ears), or thawed frozen organic corn kernels Salt and freshly ground black pepper 1 tablespoon olive oil 1 cup soft whole grain bread crumbs Preheat the oven to 350 degrees F. Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until golden. Add the bell pepper and tomatoes and continue to sauté just until they soften. Sprinkle in the flour, paprika, and cayenne, stirring them in until well blended. Pour the rice 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 a lightly oiled shallow oblong baking pan. Quickly toss the oil with the bread crumbs until evenly coated and distribute the crumbs over the corn mixture. Bake for 25 to 30 minutes, or until the crumbs begin to turn crusty. Serve at once.