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Creamed Corn Au Gratin

This Creamed Corn Au Gratin is easy to make and an instant crowd pleaser. It’s sweet, savory, and decadent all at once. Perfect for gatherings anytime of year.

creamed corn recipe, creamed corn au gratin

Creamed Corn au Gratin

Back when we were newlywed young’uns, Hubby and I spent all our free time hanging with other newlyweds or watching friends tie the knot. It was like a wedding every single weekend.

Life BK (Before Kids) was like that. Playing grown-up and toasting all our friends’ new marriages.

One of the cutest venues was The Summit House in So. Cal. The outdoor ceremonies and indoor white linen celebrations were super sweet.

But you know what got my attention, right?

The food. In particular, this creamed corn au gratin. It’s the most unforgettable creamed corn recipe you may ever taste.

creamed corn recipe, creamed corn au gratin

Cheesy, creamy creamed corn

The Summit House had a seriously yummy menu during restaurant hours, and their signature side dish was this Classic Creamed Corn Au Gratin.

They freely gave out their creamed corn recipe, so it isn’t exactly a secret. It’s one of my fave sides to make for holidays and gatherings, as a little goes a long way. And everyone adores the dreamy, creamy flavors.

If corn could be chocolate, this is how it would taste. Rich, glorious, and decadent. This ain’t no diet food. Like I said…holidays and gatherings. This luscious creamed corn au gratin is meant to be shared.

creamed corn recipe, creamed corn au gratin

Make this creamed corn ahead of time

It’s almost a requirement in my book, but I have to have recipes that can be made ahead of time when entertaining. If the recipe can be made a few hours ahead and easily reheated when ready to serve, it’s on the menu.

You can even have this creamed corn ready the night before, and thoroughly reheat in the oven for a deliciously quick side dish.

Here’s to a creamed corn your family and friends will swoon over.

Enjoy (and share.) 🙂

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creamed corn

Creamed Corn Au Gratin

5 from 1 reviews

This Creamed Corn Au Gratin is easy to make and an instant crowd pleaser. It’s sweet, savory, and decadent all at once. Perfect for gatherings anytime of year.

  • Prep Time: 5 mins
  • Cook Time: 7 mins
  • Total Time: 12 mins

Yield: 15 1x

Ingredients

Scale
  • 16 oz frozen corn kernals
  • 12 oz heavy whipping cream
  • 1 tsp kosher salt
  • 2 TB sugar
  • 1/8 tsp white pepper
  • 2 TB salted butter
  • 2 TB flour
  • 3 TB parmesan cheese

Instructions

  1. In a medium, heavy pot, combine corn, cream, salt, sugar, and white pepper. Bring to a boil and immediately reduce to simmer. Simmer 5 minutes, stirring occasionally. Cover and turn heat off.
  2. In a separate pan, melt butter and stir in the flour; whisk or stir constantly until it forms a roux (smooth, non-lumpy, yet thick mixture.) Add roux to the pot of corn. Mix well to combine.
  3. Transfer corn mixture to a mid-sized casserole dish. Sprinkle with Parmesan cheese evenly over the top. Set under the broiler and broil just until cheese is nicely browned and bubbling.
  4. Serve immediately.

Nutrition

  • Serving Size: 1
  • Calories: 158
  • Sugar: 1.3 g
  • Sodium: 190.6 mg
  • Fat: 10.2 g
  • Carbohydrates: 14 g
  • Fiber: 0.5 g
  • Protein: 2.8 g
  • Cholesterol: 30.4 mg
  • Author: Chew Out Loud
  • Category: side
  • Method: stovetop
  • Cuisine: American

Keywords: creamed corn au gratin

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Recipe rating

26 comments

    • Angie

    Hello! This recipe looks absolutely amazing! I just bought some corn on the cob, have you ever tried it with fresh corn?! Please share your thoughts ✨

    • Dora

    I made this for the first time and everyone loved it! Great dish =)

      • chewoutloud

      Yay, so happy to hear you guys liked this!

    • Shopper

    Can this corn casserole be made ahead and cooked off just before dinner?

      • chewoutloud

      Yes, you can do that 🙂

    • Amy

    Is it possible to use corn starch instead due to gluten intolerance or perhaps another alternative? Also, would the ratio be the same as regular flour? Thank you for your help!

      • chewoutloud

      You can use corn starch, but use just 1 TB corn starch fully dissolved in 1 TB of room-temperature water, prior to adding to the creamed corn mixture. If it’s not thick enough, repeat again. Just be sure corn starch is always completely dissolved in a bit of water first 🙂 Enjoy!

    • Mary

    If I make this a day in advance, do I bake it or do I just stop prior to that step and refrigerate for tomorrow?

      • chewoutloud

      I suggest preparing it the night before, cover/chill, and bake it before serving so that it’s nice and hot. Hope you love it, Mary! 🙂

    • C Frost

    I made this yesterday for our Thanksgiving meal and it was delicious!

    • Michelle

    It’s funny, I made this last year for the holidays and it was amazing, so I’m doing it again this year! Except one thing..I didn’t read the whole prequel to the recipe…turns out, I was married at The Summit House in 1999..seriously, who knew?! Ha Thanks for the memories…never went back like we were supposed to, and now I’m in SC, and he’s still in Cali..again, who knew?!

      • chewoutloud

      It’s such a small world, Michelle! Glad you like the recipe. Summit House is gorgeous.

    • Leighandra

    What type of parmesan did you use?

      • chewoutloud

      I usually use block of pure Parmesan and shred it myself enjoy and hope you love it!

    • amelia

    hi there,

    I love summit house creamed corn 🙂 thanks for sharing the recipe. if i were to reheat it in the oven, what temperature should i set and how long to heat it for? first time hosting friendsgiving this year 😛 any tips would be appreciated, thanks

      • chewoutloud

      I would just do 350F for 15 minutes to reheat (just pop it in the oven along with whatever you’re roasting/baking already, and set for just 15 min)…otherwise, a nuke in the microwave works in a jiffy!! 😉 Enjoy, Amelia!

    • Samantha

    should I double everything to make 16 servings?

      • chewoutloud

      Hi, Samantha! I’d say it depends on how many other side dishes you’ll be serving, and how hungry you think everyone will be 🙂 If you’ve got a large crowd and not as many dishes, then definitely double this. If everyone will be taking just a small scoop, you’ll be ok with 1.5 times the recipe or maybe even just the 1 recipe. Enjoy and happy holidays! 🙂

    • Sara

    Would I be able to make this in advance?

      • chewoutloud

      Sara, you can make this up to a couple hours in advance and then reheat. Enjoy! 🙂

    • Jessica

    Can you use drained canned corn?

      • chewoutloud

      Yes, you can Thanks for being here, Jessica, and happy new year!

    • Abby

    oh my… this is just wonderful, you just can’t do anything wrong with corn –right? !
    thanks

      • chewoutloud

      Right, Abby! So agree 🙂 Enjoy and thanks for coming over today!

    • Liz

    Thank you for the nice recipe and Happy Easter.

      • chewoutloud

      You’re welcome, Liz, and happy Easter! 🙂

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