Corn au Gratin with Creamed Corn

Corn au Gratin with creamed corn is a sweet and savory side that pairs well with both red and white meat. It’s a comforting dish that would make a great addition to any holiday menu but is also easy enough to make for a weeknight dinner.

I’ve been making creamed corn au gratin every single Thanksgiving we have hosted. Last year, I purposely made a huge batch in two separate pans so that my mother and I wouldn’t have to fight over the last bite and to ensure there would be leftovers — it’s that good! I also love making corn gratin when we have steak for dinner, or if my husband makes a roast chicken over the weekend. It’s so versatile.

Why you’ll love this recipe

• Perfectly creamy – I add heavy cream, whole milk, and a roux to the sweet corn, making this a true creamed corn au gratin. The results are sweet, savory, and rich without being too over the top.
• A great side dish option for the holidays – there’s a reason why I make this every year for Thanksgiving — it’s such a crowd-pleaser that everyone always loves. It’s also nice to serve something a little more unique than simple creamed corn.
• So easy – while I wouldn’t call this a set-it-and-forget-it recipe, it is still very easy. Once you simmer the sweet corn with a few other key ingredients, all you need to add is a quick roux before topping with Parmesan cheese and broiling.

Tools you’ll need

You’ll need the following tools to make cream corn au gratin:

• A heavy-bottomed, oven-safe pot like a Dutch oven to cook the corn.
• A wooden spoon, whisk, or spatula for mixing.
• A small saucepan to create a roux to thicken the gratin.

Ingredients and Substitutions

As always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post. Below are some notes and substitution tips:

1. Sweet Corn – I prefer sweet corn for this recipe over regular corn. I like it on the sweeter side with a touch of saltiness from the pinch of salt and the Parmesan cheese topping. As a note, this recipe calls for frozen corn, which you can pick up anytime and keep in your freezer until ready to use. 

2. Heavy Cream – Adds richness and creaminess. Its higher fat content also contributes to a more indulgent texture overall. You can replace both heavy cream and milk with half and half.

3. Whole Milk – Also adds creaminess and provides a slightly milder flavor compared to the rich heavy cream. I like using a mixture of both to create the perfect consistency and taste. Again, you can replace both heavy cream and milk with half and half

4. Sugar – Just a small amount balances out the savory flavors and also highlights the natural sweetness of the corn.

5. Unsalted Butter – The rich and buttery base of your roux, which helps thicken the cream corn au gratin.

6. All-Purpose Flour – Also for the roux. For a gluten free option, you could thicken the mixture using a cornstarch slurry instead.

7. Parmesan Cheese – Adds a salty and almost nutty flavor and a golden-brown crust to the dish when broiled right at the end of the cooking time.

8. Salt and Pepper – Just a pinch of each seasons the corn gratin and enhance the overall flavor.

How to Make Corn au Gratin

The following instructions, step-by-step photos, and tips are here to help you visualize how to make the recipe. You can always skip straight to the printable recipe card at the end of this post.

Combine the ingredients & simmer

Add the frozen corn, cream, milk, sugar, salt, and pepper to your preferred pot and bring to a boil over medium heat. Reduce the heat and allow to simmer while stirring the mixture occasionally. Remove from heat while you make your roux.

Make the roux

Melt the butter in a small saucepan, let it brown slightly, then sprinkle in the flour. Stir until a thick paste forms. Slowly add some of the hot liquid from the corn into the pan and continue to stir.

Note: Transfer as much liquid from the pot as you can, but try your best not to add too much corn to the roux. If a bit does end up in the saucepan, it’s not a huge deal.

Thicken & broil

Pour the roux into the pot of creamed corn, increase the heat, and stir for another minute until thickened.

Remove from the heat, top with Parmesan cheese, and brown under your broiler for 5-10 minutes until golden brown. Enjoy!

Tip: Check on the creamed corn au gratin after about 5 minutes under the broiler. All ovens are different, and you don’t want the Parmesan topping to burn.

More baker’s tips

• Easily double or triple – as written, this corn au gratin recipe will feed 4-6 people, but it’s super easy to scale up to serve a big crowd. Cook it in a large pot but transfer to a large baking dish (or dishes) before sprinkling with Parmesan and broiling. You want to have a healthy ratio of cheese crust to creamed corn for a balanced sweet and savory flavor.
• Fully combine the roux – it’s important to make sure that the butter and flour are fully combined and smooth to prevent a lumpy consistency. And when adding the hot liquid from the corn, do so slowly while whisking constantly. This will also keep it from clumping.
• Make ahead – you can prepare corn au gratin in advance to free up precious oven space, especially around the holidays. Make it up to 24 hours in advance and store in the fridge. All you’ll have to do is reheat it (covered in foil at 350 degrees F for 20-30 minutes) before serving.

Storage

Let leftovers cool completely before placing them in an airtight container in the refrigerator for up to 3 days. You can reheat gently over low on the stovetop, or in 30-second bursts in the microwave.

You could freeze corn gratin, but I often find that the act of freezing, thawing, and reheating it again gives it a weird texture. It’s so easy, so I recommend making it from scratch whenever you’re in the mood.

FAQs

More holiday recipes

• Ryan’s Thanksgiving Roast Turkey
• Hawaiian Dinner Rolls
• Easy Thanksgiving Dressing
• Pumpkin Pie with Decorative Crust
• Purple Sweet Potato Pie

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📖 Recipe card

Corn au Gratin with Creamed Corn

Corn au Gratin with creamed corn is a sweet and savory side that pairs well with both red and white meat. It's a comforting dish that would make a great addition to any holiday menu but is also easy enough to make for a weeknight dinner.

5 from 9 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Yield: 6

Author: Trang

Ingredients

• ▢ 1 lb of frozen sweet corn
• ▢ 6 oz of heavy cream
• ▢ 6 oz of whole milk
• ▢ 2 tbsp of sugar
• ▢ a pinch of salt
• ▢ a pinch of pepper
• ▢ 1 tbsp of unsalted butter
• ▢ 2 tbsp of AP flour
• ▢ ¼ to ⅓ cup shredded parmesan cheese

Cook ModePrevent your screen from going dark

Instructions

• Combine frozen corn, cream, milk, sugar, salt and pepper in an oven ready pot. Bring to a boil over medium heat.
• Reduce heat as necessary and simmer for 5 minutes, stirring occasionally.
• Take the corn off the heat or put on the lowest heat setting to prevent the cream from boiling over while you make a roux.
• In a small sauce pan, melt the butter, let it brown slightly, and sprinkle the flour in the pan while stirring constantly until a thick paste form.
• Slowly pour some of the hot liquid from the corn into the roux while continue stirring to bloom the roux. Use as much liquid as you can get without getting too much corn in the roux, but it’s okay if some corn get transferred over.
• Transfer the roux back into the pot of creamed corn, increase heat and stir for another minute for the liquid to thicken.
• Take off heat, sprinkle enough cheese to cover the entire top surface.
• Brown under the broiler between 5-10 minutes to the desired crustiness.

Notes

• Broiling time may vary depending on the type of broiler you have, and how far or close you can position your pot in the broiler. Check occasionally to make sure you don’t burn the cheese crust.
• This recipe is adapted from Summit House Restaurant’s creamed corn.

Nutrition

Serving: 147g | Calories: 247kcal

Course: Side Dish

Cuisine: American

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