2 cans (15 ounces each) creamed corn
1 can (15 ounces) corn kernels, drained, or 2 cups of fresh corn kernels
1 cup crushed saltine crackers
1/2 cup melted butter plus additional for greasing the baking pan
1 teaspoon hot sauce (optional)
1/2 teaspoon freshly ground black pepper
Break the eggs into a mixing bowl and beat lightly. Add the creamed corn, corn kernels, half of the crushed crackers, and half the melted butter. Stir in the hot sauce, if using, and the black pepper.
Grease a 9- by 13-inch baking pan with butter. Pour the corn mixture evenly into the pan. Stir the remaining butter and crushed crackers together and sprinkle evenly over the corn mixture. Dust with paprika.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Bake the scalloped corn for 45 minutes, or until the edges have begun to lightly brown. Let cool for several minutes before serving.
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