Best Ruths Chris Creamed Corn Au Gratin – Cheesy Corn Casserole

There’s something unforgettable about a perfectly set steakhouse table—the warm lighting, the sizzle of a fresh entrée, and the rich aroma of indulgent side dishes arriving in bubbling casserole dishes. This Ruths Chris Creamed Corn Au Gratin brings that exact experience into your own kitchen. Inspired by the iconic side served at Ruth’s Chris Steak House, this dish is pure comfort with a touch of elegance. I first fell in love with steakhouse creamed corn during a family celebration dinner. It wasn’t just a side dish; it was the dish everyone reached for twice. Sweet corn folded into a velvety cream sauce and topped with a golden, bubbling crust—it was simple yet luxurious. This homemade version captures that same rich, creamy texture and irresistible cheesy topping, making it perfect for holidays, dinner parties, or even a cozy Sunday meal.

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Why You’ll Love This Creamed Corn Au Gratin

This isn’t your average creamed corn. It’s thicker, richer, and layered with flavor. Here’s why it stands out:

• Ultra creamy texture from heavy cream and cream cheese
• Sweet corn balanced with savory cheese
• Golden, bubbling top layer for that classic au gratin finish
• Simple pantry ingredients
• Perfect make-ahead side dish

Whether you’re serving grilled chicken, roasted vegetables, or a hearty main course, this side dish elevates the entire meal.

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What Makes It “Au Gratin”?

“Au gratin” refers to a dish topped with cheese and baked until golden and slightly crisp on top. In this recipe, a blend of shredded cheddar and Parmesan creates a beautifully browned crust while keeping the interior creamy and smooth. The contrast between the silky corn base and the lightly crisp top is what makes every bite satisfying.

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Ingredients You’ll Need

Here’s everything required to recreate this steakhouse-style favorite:

• 4 cups frozen sweet corn (about 24 ounces), thawed
• 1 cup heavy cream
• 4 ounces cream cheese, softened and cubed
• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• ½ cup whole milk
• ¾ cup shredded sharp cheddar cheese
• ¼ cup grated Parmesan cheese
• 1 teaspoon granulated sugar
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• 1 tablespoon finely minced onion
• 1 tablespoon chopped fresh parsley (optional for garnish)

These simple ingredients transform into a restaurant-quality dish with very little effort.

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Choosing the Best Corn

For the best texture and flavor:

Frozen Corn

Frozen sweet corn is ideal because it’s picked and preserved at peak freshness. Thaw it fully and drain any excess moisture before cooking.

Fresh Corn

If using fresh corn, you’ll need about 5–6 ears to yield 4 cups of kernels. Cut the kernels off the cob and scrape the cob lightly to release the sweet corn milk.

Canned Corn

If using canned corn, drain and rinse thoroughly. Pat dry to avoid excess liquid thinning the sauce.

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Step-by-Step Instructions

1. Prepare the Base

In a large skillet over medium heat, melt 2 tablespoons unsalted butter. Add 1 tablespoon minced onion and sauté for 2–3 minutes until soft and fragrant. Sprinkle in 1 tablespoon all-purpose flour and whisk continuously for about 1 minute to cook out the raw flour taste.

2. Build the Cream Sauce

Slowly pour in ½ cup whole milk and 1 cup heavy cream while whisking constantly. Continue cooking for 3–5 minutes until slightly thickened. Add:

• 4 ounces cubed cream cheese
• 1 teaspoon sugar
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika

Stir until the cream cheese melts completely and the sauce becomes smooth and velvety.

3. Add the Corn

Stir in 4 cups thawed sweet corn. Simmer for 5–7 minutes, allowing the corn to absorb the flavors and the sauce to thicken further.

4. Transfer and Top

Preheat oven to 375°F (190°C). Transfer the corn mixture into a greased 1½-quart baking dish. Sprinkle evenly with:

• ¾ cup shredded sharp cheddar
• ¼ cup grated Parmesan

5. Bake to Perfection

Bake uncovered for 15–20 minutes until bubbly and golden on top. For extra browning, broil for 1–2 minutes at the end. Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.

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Tips for Steakhouse-Level Creaminess

Use Full-Fat Dairy

Reduced-fat products won’t give you the same richness. Heavy cream and full-fat cream cheese create the signature texture.

Don’t Skip the Flour

The flour helps stabilize the sauce and prevents separation.

Let It Rest

Allowing the dish to sit for a few minutes after baking helps it thicken slightly.

Season Thoughtfully

Corn is naturally sweet, so balanced seasoning is key. Taste before baking and adjust salt if needed.

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Variations to Try

Extra Cheesy Version

Add an additional ½ cup mozzarella cheese for a stretchier topping.

Spicy Twist

Add ¼ teaspoon cayenne pepper or diced mild green chilies for subtle heat.

Herb-Infused

Stir in 1 teaspoon fresh thyme or chives for a fragrant finish.

Lighter Option

Replace half the heavy cream (½ cup) with additional whole milk. The texture will be slightly less rich but still delicious.

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What to Serve With Creamed Corn Au Gratin

This dish pairs beautifully with:

• Grilled chicken breast
• Roasted turkey
• Pan-seared salmon
• Garlic mashed potatoes
• Fresh green salad

It’s especially perfect for holiday spreads or celebratory dinners when you want a side that feels indulgent without being complicated.

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Make-Ahead and Storage Instructions

Make Ahead

Prepare the entire dish up to the baking step. Cover and refrigerate for up to 24 hours. When ready to serve, bake at 375°F for 20–25 minutes.

Storing Leftovers

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a 350°F oven for 10–15 minutes or microwave in 30-second intervals until warm.

Freezing

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

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Frequently Asked Questions

1. Can I use fresh corn instead of frozen?

Yes, fresh corn works beautifully in this recipe and can even enhance the flavor. You’ll need about 5 to 6 ears of corn to yield 4 cups of kernels. After removing the kernels, scrape the cob lightly with the back of your knife to extract the natural corn milk. This adds extra sweetness and body to the sauce. Keep in mind that fresh corn may require a slightly longer simmer time to become tender. If making this dish during peak corn season, fresh corn is an excellent choice and brings a vibrant, slightly firmer texture compared to frozen.

2. How do I prevent the sauce from becoming too thin?

The key to a thick and creamy consistency is properly cooking the flour and allowing the sauce to simmer long enough before baking. After adding the milk and cream, continue whisking and cooking until the mixture visibly thickens. If your sauce still seems thin, allow it to simmer for an additional 2–3 minutes. Also, ensure the corn is well-drained before adding it to avoid excess moisture. Once baked, letting the dish rest for at least 5 minutes will help it firm up further.

3. Can this dish be prepared ahead of time for a holiday meal?

Absolutely. This recipe is perfect for entertaining because it can be assembled a day in advance. Prepare the corn mixture, transfer it to the baking dish, add the cheese topping, then cover and refrigerate. When ready to bake, allow the dish to sit at room temperature for 20 minutes before placing it in the oven. You may need to add an extra 5 minutes to the baking time if it’s still cool from the refrigerator.

4. What cheeses work best for the topping?

Sharp cheddar provides bold flavor, while Parmesan adds saltiness and helps create a golden crust. You can substitute Monterey Jack for a milder flavor or Gruyère for a slightly nutty taste. Avoid pre-shredded cheese if possible, as freshly shredded cheese melts more smoothly and creates a creamier texture.

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Final Thoughts

There’s a reason steakhouse sides have such a devoted following—they transform simple ingredients into something indulgent and memorable. This Ruths Chris Creamed Corn Au Gratin proves that you don’t need a reservation to enjoy restaurant-quality flavor at home. With just a handful of everyday ingredients—sweet corn, cream, butter, and cheese—you can create a dish that feels special enough for celebrations yet comforting enough for weeknight dinners. What makes this recipe truly shine is its balance. The natural sweetness of the corn complements the richness of the cream and cheese without becoming overly heavy. The golden, bubbling top adds texture, while the creamy interior delivers pure comfort in every spoonful. It’s the kind of side dish that quietly steals attention from the main course. Whether you’re hosting a holiday gathering, preparing a family dinner, or simply craving something warm and satisfying, this dish delivers consistency and elegance every time. It’s easy to customize, forgiving for beginners, and impressive enough for seasoned home cooks. Once you try it, you may find it becomes a permanent addition to your entertaining menu. Serve it straight from the oven in a warm casserole dish and watch it disappear—just like it does at your favorite steakhouse. Print