Ruth’s Chris Creamed Corn Au Gratin
Ingredients
4 cups corn kernels (fresh, frozen, or canned; if frozen, thaw first)
1 cup heavy cream
½ cup whole milk
1 tbsp sugar
2 tbsp unsalted butter
2 tbsp all-purpose flour
½ tsp salt (adjust to taste)
¼ tsp black pepper
¼ tsp smoked paprika (optional, for a subtle smoky flavor)
½ cup grated Parmesan cheese (or Gruyère for more richness)
½ cup shredded sharp cheddar cheese
¼ cup panko breadcrumbs (optional, for a golden crust)
1 tbsp fresh parsley, chopped (for garnish)
Instructions
1️⃣ Preheat the Oven
Preheat your oven to 375°F (190°C).
Grease a medium-sized baking dish (about 2-quart) with butter or non-stick spray.
2️⃣ Make the Cream Base
In a medium saucepan over medium heat, melt 2 tbsp butter.
Whisk in 2 tbsp flour and cook for 1–2 minutes until lightly golden (this makes a roux).
Gradually whisk in 1 cup heavy cream and ½ cup whole milk until smooth.
Stir in 1 tbsp sugar, ½ tsp salt, ¼ tsp black pepper, and ¼ tsp smoked paprika.
Simmer gently for 3–4 minutes, stirring often, until the sauce thickens slightly.
3️⃣ Combine Corn & Sauce
Add 4 cups corn kernels to the cream sauce and stir until fully coated.
Taste and adjust seasoning if needed.
4️⃣ Add Cheese
Remove the pan from heat and stir in ½ cup Parmesan and ½ cup cheddar cheese.
Mix until creamy and smooth.
5️⃣ Bake the Au Gratin
Pour the creamy corn mixture into your prepared baking dish.
Sprinkle ¼ cup panko breadcrumbs and a little extra cheese on top for a golden, bubbly crust (optional).
Bake for 20–25 minutes, until the top is lightly golden and bubbly.
6️⃣ Serve
Garnish with fresh parsley for color.
Serve hot alongside your steak, roast chicken, or holiday feast.
Tips for Extra Richness
For ultra-creamy, use half-and-half instead of milk.
Stir in a small dollop of cream cheese for extra silky texture.
Add bacon bits on top before baking for a smoky crunch.
