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.


Print Pin Recipe

Corn Gratin

This corn gratin recipe from Jacques Pépin is a perfect summer side dish.
Course Side Dish
Cuisine French
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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


  • 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.


Recipe by Jacques Pépin

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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