Creamy Corn Au Gratin

A creamy, cheesy, savory-sweet side dish that is simple enough for a busy weeknight and elegant enough for any holiday table.

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Each summer I pick up a couple (…or four) bushels of delicious corn from one of my favorite local farms. This particular farm is about an hour and a half away from our home, but it is so worth the drive! We get to enjoy the quiet morning drive in the country, meet some fantastic farmers and workers, and enjoy the deliciousness of locally grown sweet corn.

It is a lot of work to process the corn once we get it home and it usually takes us a few days to get it all squared away. Thankfully it becomes a family project that makes it a bit more fun. I like to preserve the corn in multiple ways, freeze-drying, canning, and freezing. This recipe works great for fresh, home-canned, freeze-dried, or store-bought.

Why You’ll Love This Creamy Corn Au Gratin

This recipe is one of our favorites, especially around the holidays. It starts with that delicious corn and butter, the perfect seasoning blend, cream, and lots of cheese. The best part is that it comes together quickly and is from oven to table in about 30 minutes!

What to Serve with Creamy Corn Au Gratin

On a busy weeknight, I like to pair this easy side dish with a slow-cooker favorite, Salisbury Steak, classic meatloaf, or homemade fried chicken. It’s also a luxurious addition to the holiday table with sides like roasted potatoes, homemade mac and cheese, and honey butter yeast rolls.

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What Ingredients Are Needed To Make Creamy Corn Au Gratin

Butter - The real stuff will give you the most flavor for your dollar.

Corn - Fresh, frozen, home-canned, or freeze-dried. Whatever you have works. If you’re using freeze-dried, you’ll want to ensure that it is fully rehydrated before using. Be sure to drain any excess liquid.

Seasonings - Simple is the secret to this recipe. You want the flavor of the corn to be the star. I stick to basics like garlic powder, onion powder, salt, pepper, and crushed red pepper flakes.

Heavy Cream - This will help to give that creamy, decadent flavor. Whole milk or even 2% will work here as well, but you may need to increase the amount of flour to help create a thicker sauce.

Flour - Just a general all-purpose flour will do the trick. It will act as a thickener for the sauce.

Cheese - We love freshly grated Parmesan and Asiago in this dish. You could also use a mild cheddar or for a little kick, Pepperjack.

Hungry For More Vegetable Side Dish Recipes? Check out these family favorites!

• Sauteed Sugar Snap Peas

• Spicy Italian Roasted Carrots

• Roasted Ranch Broccoli

Ingredients

Serves 4-6

• 2 Tablespoons butter

• 4 cups corn

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ - ½ teaspoon crushed red pepper flakes (optional)

• 3 Tablespoons flour

• 1 teaspoon kosher salt

• ½ teaspoon ground black pepper

• 1 ½ cup heavy cream (room temperature)

• 1 cup Parmesan cheese, freshly grated

• 1 cup Asiago cheese, freshly grated

• 1 Tablespoon parsley

Directions

Preheat oven to 375 degrees.

Reserve ¼ cup each of the Parmesan and Asiago and set aside.

In a large, oven-safe skillet,2 Tablespoons of melt butter over medium heat.

Add 4 cups of corn, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 - 1/2 teaspoon crushed red pepper flakes to skillet and sauté for approximately 3-5 minutes.

Sprinkle corn with 3 Tablespoons of flour and mix well to coat corn evenly.

Slowly add the 1 1/2 cup of heavy cream to the skillet. Stir constantly until the mixture begins to thicken.

Remove skillet from heat and mix in the 3/4 cup Parmesan and 3/4 cup Asiago cheese.

Once the cheese has been well incorporated, spread the corn mixture so that the top is even.

Top with the reserved 1/4 cup each of Parmesan and Asiago cheeses and bake uncovered for approximately 30 minutes or until the top is lightly golden brown.

Top with 1 Tablespoon of parsley and cool for 5 minutes before serving.

If you enjoyed this recipe, please consider sharing it with someone who loves delicious, homemade food!

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