Corn Gratin

This corn gratin recipe from Jacques Pépin is a perfect summer side dish.

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
10 mins
Cook Time
35 mins
Total Time
45 mins

This corn gratin recipe from Jacques Pépin is a perfect summer side dish.

Course: Side Dish
Cuisine: French
Servings: 4 servings
Author: Jennifer Farley
  • 1/2 tablespoon unsalted butter, room temperature
  • 4 ears corn
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 1 cup half & half
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon pepper, or to taste
  • Parmesan cheese
  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 & 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.
Recipe Notes

Recipe by Jacques Pépin



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