Ruth’s Chris–style creamed corn au gratin is the kind of side dish that quietly steals the spotlight. Silky, rich, and gently sweet, this steakhouse classic transforms simple corn into something luxurious and deeply comforting.
The secret lies in the texture. A smooth cream sauce coats every kernel, while a blend of white cheddar or Gruyère and Parmesan adds depth without overpowering the natural sweetness of the corn. Baked until bubbling and lightly golden, the result is indulgent yet perfectly balanced.
This dish pairs beautifully with steak, roast chicken, or holiday mains, but it is just as satisfying enjoyed on its own. It feels special enough for celebrations while remaining simple and familiar.
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Allowing the creamed corn to rest briefly after baking ensures a cohesive, velvety texture that delivers that unmistakable steakhouse experience in every spoonful.
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
- 4 cups corn kernels (fresh, frozen, or canned and well-drained)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ cups heavy cream
- ½ cup whole milk
- 1 teaspoon sugar
- ½ teaspoon salt, or to taste
- ¼ teaspoon white or black pepper
- ½ cup shredded white cheddar or Gruyère cheese
- ¼ cup grated Parmesan cheese
Optional Topping
- 2 tablespoons melted butter
- ¼ cup panko breadcrumbs
Instructions:
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