This corn gratin recipe from Jacques Pépin is a perfect summer side dish.
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.
- 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
- Preheat the oven to 375 degrees F and butter a 1 quart gratin dish.
- Remove corn from the husks and add to a food processor.
- Pulse a few times and then add eggs, flour, half & half, salt and pepper. Puree until smooth.
- Pour the mixture into the buttered gratin dish.
- Grate fresh Parmesan generously over the top of the dish.
- Bake for 35 minutes, or until golden brown on top.
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