Name: Parmesan Garlic Corn Au Gratin at Home
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8 servings
Cuisine: American
Ingredients: 16 ounces sweet corn (frozen); 1¼ cups heavy whipping cream; 1 teaspoon kosher salt; 2 tablespoons sugar; 2 tablespoons unsalted butter; 1 clove garlic (finely minced); 2 tablespoons unbleached all-purpose flour; black pepper (freshly ground, to taste); 1/2 cup parmesan cheese (grated)

Simplest Side Dish Ever!

Looking for a side dish to go with your ham? look no further. You guys, it doesn’t get much easier than this corn au gratin. Not only does it take less than 20 minutes to prepare but it tastes striking. Sweet corn plus parmesan garlic in luscious cream sauce? Sign. Me. Up.

That golden parm topping is everything.

For this Parmesan Garlic Corn Au Gratin Set out:

frozen sweet corn
heavy whipping cream
kosher salt
sugar
unsalted butter
unbleached all-purpose flour
ground black pepper
grated parmesan cheese

Start by adding 16 ounces of frozen sweet corn to a saucepan.

To that add 2 tablespoon sugar and 1 teaspoon kosher salt.

Pour in 1-1/4 cup of heavy whipping cream.

Stir and bring to a boil.

Once boiling, reduce the heat to medium-low and simmer for 5 minutes, stirring occasionally.

After 5 minutes, turn off the heat and cover the pan, leaving the pot still on the burner.

Next, make a roux by adding 2 tablespoons butter and 1 large minced clove of garlic to a small skillet. Heat over medium to medium-low until melted. Then cook the garlic for 30 to 60 seconds.

Whisk in 2 tablespoons unbleached all-purpose flour.

Whisk until smooth.

Remove the lid from the cream and corn mixture and add in the roux, 1/4 cup freshly grated parmesan cheese and 1/8 teaspoon freshly ground black pepper -or to taste.

Stir until thickened.

Transfer the creamy corn mixture to a small un-greased casserole dish. I believe this one is 10×7 but I could’ve went even smaller, I think.

Move your oven rack to about 3 inches from heating element and preheat your broiler. Sprinkle the remaining 1/4 cup of parmesan over top.

Slip the casserole under the broiler until the top gets golden in spots.