Parmesan Creamed Corn Au Gratin
Experience pure comfort with Parmesan Creamed Corn Au Gratin, a show-stopping side dish that combines rich, creamy layers with a golden, buttery crunch. Sweet corn kernels—whether fresh, frozen, or canned—are folded into a decadent Parmesan-infused sauce made from milk, heavy cream, and a hint of garlic. Topped with crisped panko breadcrumbs tossed in olive oil, this oven-baked masterpiece offers a flavorful interplay of textures, from velvety creamed corn to crispy golden topping. Perfect for holidays or everyday dinners, this easy-to-make recipe is ready in just 45 minutes and pairs beautifully with roasted meats or vegetarian entrees. Serve warm and garnish with fresh parsley for a pop of color and added freshness that elevates the dish. Keywords: Parmesan creamed corn au gratin, creamy corn casserole, corn side dish recipe, oven-baked au gratin, crispy panko topping.
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Recipe Information
Ingredients
- 4 cups sweet corn kernels (fresh, frozen, or canned and drained)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup Parmesan cheese (grated)
- 2 cloves garlic (minced)
- 1 teaspoon kosher salt
- 0.5 teaspoons ground black pepper
- 0.5 cups panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons Italian parsley (chopped, optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 2-quart baking dish.
If using fresh corn, cut kernels off the cob. If using frozen corn, thaw and drain. For canned corn, drain well. Set aside.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Whisk the flour into the butter and garlic mixture to create a roux. Cook for 1-2 minutes, whisking constantly, to remove the raw flour taste.
Gradually whisk in the milk and heavy cream, stirring constantly until the mixture is smooth and begins to thicken (about 3-4 minutes).
Stir in the Parmesan cheese, salt, and ground black pepper. Continue to whisk until the cheese is fully melted and the sauce is creamy.
Add the corn kernels to the saucepan and stir to coat them evenly with the creamy Parmesan sauce.
Pour the creamed corn mixture into the prepared baking dish and spread it out into an even layer.
In a small bowl, combine the panko breadcrumbs with olive oil. Mix until the breadcrumbs are evenly coated. Sprinkle the breadcrumb mixture evenly over the top of the creamed corn.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the edges are bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 819 mg | 36% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 10.4 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 496 mg | 38% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 432 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
