Description

This creamed corn au gratin is inspired by the famous Ruth’s Chris Steak House recipe—ultra-creamy, buttery corn baked under a golden, cheesy crust. It’s a perfect holiday or steakhouse-style side dish made right at home with pantry staples!

Ingredients

4 cups frozen or fresh sweet corn

2 tbsp unsalted butter

2 tbsp all-purpose flour

1 cup heavy cream

1/2 cup whole milk

1/2 tsp garlic powder

Salt & pepper, to taste

1/4 cup grated Parmesan cheese

1/2 cup shredded mozzarella or white cheddar

2 tbsp breadcrumbs (optional for topping)

Fresh parsley, for garnish

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Instructions

1. Preheat oven to 375°F (190°C). Grease a small baking dish or cast iron skillet.

2. In a saucepan over medium heat, melt butter. Whisk in flour and cook 1–2 minutes to make a roux.

3. Slowly whisk in cream and milk. Stir until thickened, about 3–4 minutes.

4. Add garlic powder, salt, pepper, and Parmesan. Stir until smooth.

5. Fold in the corn and simmer 2–3 minutes to heat through.

6. Pour mixture into baking dish. Top with shredded cheese and optional breadcrumbs.

7. Bake uncovered for 15–18 minutes, until bubbling and golden on top.

8. Broil 1–2 minutes for extra color if desired. Garnish with parsley and serve.

Notes

• Use canned corn if needed—drain well.

• Add a pinch of cayenne for heat.

• Can be made ahead—reheat in oven covered with foil.