Creamed Corn Au Gratin
Let me introduce you to the side dish that will steal the spotlight at your next dinner party.
This Creamed Corn Au Gratin is what happens when comfort food gets dressed up for a fancy night out – creamy, cheesy, and absolutely irresistible.
It’s the dish that makes people forget about the main course and ask for seconds (or thirds) of the sides instead.
What makes this creamed corn special is the perfect balance of sweet corn kernels swimming in velvety cream, all topped with a golden, bubbly parmesan crust that adds just the right amount of salty contrast.
The magic happens in just 12 minutes, making this possibly the most impressive quick-fix side dish in your recipe arsenal. Trust me, this isn’t your cafeteria’s creamed corn – this is creamed corn that deserves a standing ovation.
Ingredients
- 16 oz frozen corn kernels
- 12 oz heavy whipping cream
- 1 teaspoon kosher salt
- 2 tablespoons sugar
- ⅛ teaspoon white pepper
- 2 tablespoons salted butter
- 2 tablespoons flour
- 3 tablespoons parmesan cheese
Steps
- In a medium, heavy pot, combine corn, cream, salt, sugar, and white pepper. Bring to a boil over medium-high heat and immediately reduce to simmer. Simmer for exactly 5 minutes, stirring occasionally to prevent the cream from scorching on the bottom. You’ll notice the mixture starting to thicken slightly – this is perfect. Cover and turn heat off. The residual heat will continue to develop the flavors while you prepare the roux.
- In a separate pan, melt 2 tablespoons butter over medium heat until it’s completely liquid but not browning. Stir in the 2 tablespoons flour; whisk or stir constantly for about 1-2 minutes until it forms a smooth roux (a paste-like mixture without any dry flour visible). The roux should be pale yellow in color – if it starts to darken, your heat is too high. Add this roux to the pot of corn, stirring vigorously to incorporate completely. You’ll immediately notice the mixture thickening – this is the roux working its magic.
- Transfer the corn mixture to a mid-sized casserole dish, spreading it into an even layer. The mixture should be thick enough to settle slowly but not soupy. Sprinkle the 3 tablespoons Parmesan cheese evenly over the top, making sure to cover the entire surface for that perfect golden crust.
- Set under the broiler on the middle rack (about 6 inches from the heat source) and broil just until cheese is nicely browned and bubbling, approximately 2-3 minutes. Watch carefully – the difference between perfectly browned and burnt is often just seconds under a broiler! Look for a golden-brown color with some darker spots for flavor complexity.
- Serve immediately while the cheese is still bubbling and the cream is at its maximum velvety texture. The contrast between the crispy top and the creamy corn beneath is what makes this dish special, and that contrast is best when fresh from the broiler.
Smart Swaps
- Replace heavy cream with half-and-half (1:1 ratio) for a lighter version that still maintains creaminess
- Substitute frozen corn with fresh corn kernels (about 4 cups) during summer for an even sweeter flavor
- Try smoked gouda or gruyere instead of parmesan for a different flavor profile
- Add 1/4 teaspoon cayenne pepper for a spicy kick that balances the sweetness
Make It Diabetes-Friendly
- Replace sugar with 2 teaspoons monk fruit sweetener to reduce carbs by approximately 24g for the entire dish
- Use unsweetened almond milk mixed with 2 tablespoons cream cheese instead of heavy cream to lower the carb count by about 8g per serving
- Add 1/2 cup diced red bell peppers to increase fiber content and reduce the glycemic impact
- Serve in 1/4 cup portions (about 7g net carbs per serving) alongside protein to slow sugar absorption
Pro Tips
- For extra richness, stir in 2 tablespoons cream cheese before transferring to the casserole dish
- Prep ahead by making the corn mixture up to 2 days in advance, then top with cheese and broil just before serving
- For a crispy texture contrast, sprinkle 1 tablespoon panko breadcrumbs mixed with the parmesan before broiling
- Let the dish rest for 2 minutes after broiling to allow the sauce to set slightly for easier serving