Parmesan Garlic Corn Au Gratin

Parmesan Garlic Corn Au Gratin is essentially sweet corn in a luscious parmesan garlic cream sauce. A simple side dish that is delicious and impressive and goes great with ham or chicken.

Course Side Dishes

Cuisine American

Keyword au gratin, casserole, Christmas, corn, Easter, holiday, side dish, Thanksgiving

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 249

Author Laurie McNamara

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

US Customary - Metric

Instructions

Move an oven rack 4 inches from the heating element of your oven, then preheat your broiler.
In a large 3 quart saucepan (with lid) add the frozen corn, cream, salt and sugar. Bring to a boil, reduce and simmer for 5 minutes, stirring occasionally. Then cover the pot and turn off the heat.
Meanwhile, make a roux. In a small sauté pan, add butter and garlic. Heat over medium-low, once the butter has melted, cook the garlic 1 minute. Stirring often.
Sprinkle in the flour, stirring until smooth. Cook for 1 minute.
Add the roux, 1/4 cup parmesan and lots of ground black pepper to the corn. Stir to combine. It should thicken.
Transfer the creamy corn to a small oven-safe casserole dish. Sprinkle with the remaining parmesan before slipping it under the broiler for 2 minutes or until golden brown in spots. Watch carefully to avoid burning.
Serve immediately.

Nutrition