Corn Gratin ~ Savory Simple

I’ve never been a big fan of The Food Network.  It has a few great shows (Chopped, Barefoot Contessa, Good Eats) but most of the cooking shows don’t interest me.  On the other hand, I adore PBS.  For the longest time I had no idea PBS even had cooking shows.  I associated it with Sesame Street and… I’m not sure what else.  But it actually has a tremendous amount of food programming, both old and new.  You can watch Éric Ripert, José Andrés, Ming Tsai, the experts from America’s Test Kitchen and my favorite: archive shows from Julia Child and Jacques Pépin.  Aside from the fact that they’re both adorable, I love watching their classic French technique.  It’s how I was trained in culinary school yet I tend to shy away from French cuisine (probably because of over-saturation).   But I could watch them for hours.  And it’s usually after I watch them that I find myself returning to the classics.

The recipe I’m offering today is from Jacques Pépin.  This corn gratin is more like a souffle and it’s a light, perfect summer side dish.  You can watch him make it here:

 

Doesn’t that anchovy spread look good?  And the lamb burgers?  I always want to make everything he makes.  And I want to hang out with him.  He seems like a really cool dude.

 

Corn Gratin
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • ½ tablespoon unsalted butter, room temperature
  • 4 ears corn
  • 2 eggs
  • 2 tablespoons all purpose flour
  • 1 cup half and half
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)
  • Parmesan cheese
Instructions
  1. Preheat the oven to 375 degrees F and butter a 1 quart gratin dish.
  2. Remove corn from the husks and add to a food processor.
  3. Pulse a few times and then add eggs, flour, half and half, salt and pepper. Puree until smooth.
  4. Pour the mixture into the buttered gratin dish.
  5. Grate fresh Parmesan generously over the top of the dish.
  6. Bake for 35 minutes, or until golden brown on top.
Notes
Recipe by Jacques Pépin

 

 

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Comments

  1. This looks so simple and so good. I have several ears of corn in the refrigerator…

  2. This is simply mouthwatering!

  3. I think the corn gratin sounds terrific. Funny that we have both done gratin of vegetables for summer.

  4. What a lovely idea, sounds scrumptious.
    :-) Mandy

  5. I love Jacques Pepin and if he wasn’t married and a million years old, I’d probably stalk him. What a fantastic cook and so humble. I love this corn gratin and thanks so much for writing this post!

  6. This sounds – and looks – delicious! I make a similar dish called ‘corn pudding’, without the food processor. I should make this and compare, this recipe sounds much lighter and better assembled. And speaking of PBS, here in Chicago I get to see Mexico: One Plate At a Time with Rick Bayless – I just love his show!

  7. I think Cordon Bleu went out of fashion, but is now making a comeback. Great recipe ;-)

  8. I am so with you Jen, living in England, I do miss my PBS cookery programs, used to love watching Rick Bayless, Barefoot Contessa and all. This gratin recipe will be perfect along side for our London 2012 Olympics BBQ tomorrow!

  9. I just read Julia’s My Life in France this year and found myself breaking out the butter! She’s so engaging and full of love for food. And now I’m going to have to go check out PBS food programming. Your gratin looks delicious!

  10. This looks simple and delicious! I love how light it sounds. I will have to save this for when I buy too many ears of corn :)

  11. Wow Jen, this looks so great!

  12. I LOVE PBS cooking shows. It’s really all about food and cooking and technique, unlike all the drama and flashiness of the food network. I cancelled our cable a couple years ago because we were wasting too much time on the boob tube, but I really miss Jacques Pepin and Julia Child and Ming and Lidia Bastianich and what was the one about Scandinavian cuisine….. New Scandinavian cooking? Yep, PBS is the best!

  13. How golden and delicius! I love Barefoot Contessa too :).

  14. Beautiful! Can’t wait to try this one soon.

  15. I don’t think I get PBS which is unfortunate. This looks amazing, especially with the cheesy, golden brown top!

  16. Looks great!

  17. Corn Gratin sounds amazing! I have to say I don’t think I’ve ever watched a cooking show on PBS, though I am definitely looking forward to Martha Stewart’s new show. I’m a Food Network junkie. I watch it constantly and love many of their shows. I also enjoy watching the Cooking Channel. But now I might have to check out more PBS shows.

  18. I adore gratin dishes, and Eric Ripert! I have never had a corn gratin, so I am excited about this one. I love Pbs to by the way, such great shows!

  19. I don’t get the Food Network here in Europe. But honestly from what I’ve seen online I don’t think I’m missing much. I grew up in the states and do remember watching PBS. We watched Julia Child and a show called, If Chen Can Cook So Can You. Did you watch that? Loved it! Anyways, your corn gratin looks so delicious. A new dish to me and one I can’t wait to try.

  20. I like the food network, but I prefer PBS.

  21. This gratin looks so creamy delicious! The perfect use of summer corn.

  22. Oh I wish I had bought corn today! I was going to but then my basket was too heavy. I would have definitely made this!

  23. What a wonderful gratin! My kids are crazy for corn and I’m sure they would go crazy for this too!!

    I liked food network better a few years ago..now it seems whenever I turn it on it’s a competition or reality show. I miss the cooking shows. I’ll have to check out PBS. In the day time in Toronto it seems to be mostly kid shows. I believe the PBS I’m watching is coming from Buffalo.

  24. Jenny @ BAKE says:

    This looks absolutely delicious! I love the idea of corn and strong cheese!

  25. What a lovely dish! I love corn, but there are not many unique recipes out there for using it. This looks very promising! (PBS is The best.) :-)

  26. Oh, man … this looks so good :-)

  27. Simple yet very comforting dish – we love corn especially the kids would adore this dish!

  28. I made the corn gratin….. It rocked! I’m making it again tomorrow night in individual mini souffle dishes. It’s a real keeper of a recipe. Thank you !

  29. WOW! This sounds simply amazing! Love that the list of ingredients is so small and so easily available in my pantry!

  30. Wow, I love how simple this recipe is and it looks so good! I love PBS cooking shows too. I grew up watching Martin Yan and loved seeing Ming Tsai on there and continue to watch America’s Test Kitchen on there…I need to catch Jacques Pépin’s show…I enjoyed that video you shared!

  31. Corn Gratin? Where has this been my whole life?! I can’t wait to give it a try! :)

  32. I am on my way to buy corn! You had me at gratin :)

  33. My daughter and I were looking for new corn recipes and this one is right on time.

  34. I need to make this. Pretty much right now.

  35. Hermione Hairpie says:

    Love Jacques but this recipe isn’t that great I’m sorry to say. The dish looks and feels like scrambled eggs when all is said and done. It’s weird how much it resembles them, seriously, you’ll think you were having breakfast. I probably won’t make it again but at least it was easy to make and used few ingredients. Jacques is good that way fortunately.

    Now if you want a sure fire Jacques hit you’ve got to try the mustard crusted chicken by him. So simple yet so dee-lish!!!

    • Savory Simple says:

      I’m very sorry you didn’t like it, Hermione Hairpie. I found it to be very light just like a corn souffle and nothing like scrambled eggs. By the way, you have an amazing name and email address.

  36. Probably a silly question, but since it’s winter do you think this would be good with butternut squash? There’s plenty of fresh squash now but not much fresh corn. Love your blog!

  37. In the video Jack uses 3 eggs, not two.

    My grandmother handed down a recipe for Corn Souffle which is almost identical to this gratin except a little less corn and you beat the egg whites separately and fold in the base. Also there is a lot more butter! I think this is a wonderful alternative and I don’t have to feel guilty about the butter!

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