This creamed corn brûlée is a luxurious steakhouse-style side dish inspired by the indulgent flavors Ruth’s Chris is known for. Silky, rich creamed corn is finished with a caramelized sugar crust, creating a contrast that is both elegant and deeply comforting. It’s a dish that surprises in the best way.
The interior is smooth, creamy, and gently sweet, allowing the natural flavor of the corn to shine. Heavy cream and butter enrich the texture, while just a touch of sugar enhances the corn’s sweetness without overwhelming it. White pepper adds subtle warmth, keeping the flavor balanced and refined.
What truly sets this dish apart is the brûléed top. The thin layer of caramelized sugar creates a delicate crack when tapped with a spoon, giving way to the creamy corn beneath. This sweet-savory contrast is what makes the dish unforgettable and worthy of a steakhouse table.
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Perfect alongside steak, roasted chicken, or holiday meals, this creamed corn brûlée feels special yet approachable. It’s quick to prepare, impressive to serve, and guaranteed to steal attention from the main course.
Servings and Timing
- Yield: 4–6 servings
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Ingredients
- 4 cups corn kernels, fresh or frozen and thawed
- 1 cup heavy cream
- ½ cup whole milk
- ¼ cup granulated sugar
- 2 tablespoons butter
- ½ teaspoon salt
- Pinch of white pepper or black pepper
Cornstarch Slurry
- 1 tablespoon cornstarch
- 1 tablespoon water
For the Brûlée Topping
- 3–4 tablespoons granulated sugar
Instructions:
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