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Delicious bowl of homemade creamed corn served with garnishes

Creamed Corn Au Gratin

This Ruth’s Chris Creamed Corn Au Gratin is a cozy, buttery side dish that’s easy to share and perfect for any gathering.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish, Vegetarian
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups corn kernels (fresh, frozen, or canned and well-drained) Fresh is best when in season.
  • 2 tablespoons unsalted butter Unsalted controls final salt.
  • 2 tablespoons all-purpose flour
  • 1.5 cups heavy cream
  • 0.5 cups whole milk
  • 1 teaspoon sugar
  • 0.5 teaspoon salt or to taste
  • 0.25 teaspoon white or black pepper
  • 0.5 cups shredded white cheddar or Gruyère cheese Gruyère = nutty, melts beautifully.
  • 0.25 cups grated Parmesan cheese
  • 2 tablespoons melted butter Optional topping.
  • 0.25 cups panko breadcrumbs Optional topping.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and lightly butter a baking dish.
  2. Melt the butter in a saucepan over medium heat.
  3. Whisk in the flour and cook for 1 minute, making a smooth roux.
  4. Slowly whisk in the heavy cream and milk, stirring constantly until smooth and slightly thickened.
  5. Stir in the sugar, salt, and pepper, then add the corn and simmer gently for 5 minutes.
  6. Remove from heat and stir in the white cheddar or Gruyère and Parmesan until fully melted.
  7. Transfer the mixture to the prepared baking dish, smoothing the top.
  8. If using the topping, mix panko with melted butter and sprinkle evenly.
  9. Bake uncovered for 25–30 minutes, until the edges bubble and the top turns lightly golden.
  10. Let the dish rest for 5 minutes before serving.

Notes

Use frozen corn straight from the bag for a time-saver. If sauce splits, whisk in a splash more cream off heat to fix. For a variation, stir in smoked paprika for subtle warmth.