Ingredients
3 cups frozen or fresh sweet corn kernels
1 tbsp butter
1 tbsp all-purpose flour
1 cup heavy cream
1/4 tsp garlic powder
Salt & pepper to taste
1/2 cup shredded mozzarella
1/2 cup grated Parmesan
1/4 cup sharp cheddar (optional)
1/4 cup panko breadcrumbs (for topping)
1 tbsp melted butter (for topping)
Instructions
1. Preheat oven to 375°F (190°C). Grease a small baking dish (8×8 or similar).
2. In a saucepan, melt 1 tbsp butter over medium heat. Stir in flour and cook 1 minute.
3. Slowly whisk in heavy cream, stirring until smooth and slightly thickened (2–3 minutes).
4. Add garlic powder, salt, and pepper. Stir in all cheeses (reserving a little for topping) until melted and creamy.
5. Fold in corn kernels and cook 1–2 minutes until heated through.
6. Pour mixture into prepared baking dish. Top with remaining cheese.
7. Mix panko with 1 tbsp melted butter and sprinkle over the top.
8. Bake 20–25 minutes, or until bubbly and golden. Broil for 1–2 minutes for a crisp top.
9. Let cool slightly before serving.
Notes
Use canned corn in a pinch, but drain well.
Make it spicy: add chopped jalapeños or cayenne to the cream base.
Prep ahead tip: assemble, cover, and refrigerate up to 24 hours before baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scoop
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 55mg
Keywords: creamed corn au gratin, ruth’s chris corn recipe, cheesy southern corn side dish