Ruth’s Chris Creamed Corn Au Gratin

Ruth’s Chris Creamed Corn Au Gratin

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.

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

1. Preheat the oven to 375°F (190°C) and lightly butter a baking dish.
2. In a saucepan over medium heat, melt the butter.
3. Whisk in the flour and cook for 1 minute to form a smooth roux.
4. Slowly whisk in the heavy cream and milk, stirring constantly until smooth and slightly thickened.
5. Stir in the sugar, salt, and pepper.
6. Add the corn and simmer gently for 5 minutes.
7. Remove from heat and stir in the white cheddar or Gruyère and Parmesan until fully melted and silky.
8. Transfer the mixture to the prepared baking dish.
9. If using the topping, mix panko with melted butter and sprinkle evenly over the top.
10. Bake uncovered for 25–30 minutes, until bubbling and lightly golden.
11. Let rest for 5 minutes before serving.

Variations

• Use smoked Gruyère for a deeper steakhouse flavor.
• Add a pinch of cayenne or paprika for gentle warmth.
• Stir in finely minced shallot sautéed in butter for extra depth.
• Replace panko with crushed Ritz crackers for a richer topping.

Tips

• Blending one cup of the corn into the sauce creates an ultra-silky texture while keeping whole kernels for bite.
• Freshly shredded cheese melts more smoothly than pre-shredded.
• Do not boil the cream sauce; gentle heat keeps it smooth.
• This dish thickens slightly as it rests, making the texture even more luxurious.