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.
Corn Gratin
Ingredients
- 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
Instructions
- 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.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Recipe Troubleshooting
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Sharyn Dimmick says
This looks so simple and so good. I have several ears of corn in the refrigerator…
Savory Simple says
This is certainly an easy way to use them!
Angie@Angie's Recipes says
This is simply mouthwatering!
Karen (Back Road Journal) says
I think the corn gratin sounds terrific. Funny that we have both done gratin of vegetables for summer.
Savory Simple says
Great minds :)
Mandy - The Complete Cook Book says
What a lovely idea, sounds scrumptious.
:-) Mandy
Savory Simple says
Thank you!
Maureen @ Orgasmic Chef says
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!
Savory Simple says
I want to be his BFF!
Bill says
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!
Mad Dog says
I think Cordon Bleu went out of fashion, but is now making a comeback. Great recipe ;-)
Ozlem's Turkish Table says
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!
Savory Simple says
Ooo, let me know if you make it! Have a great time at the BBQ!
Jenni says
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!
Savory Simple says
That was the book that inspired me to go to culinary school!
Erin @ Dinners, Dishes, and Desserts says
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 :)
Riley says
Wow Jen, this looks so great!
Robin Blue says
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!
Laura (Tutti Dolci) says
How golden and delicius! I love Barefoot Contessa too :).
Lauren says
Beautiful! Can’t wait to try this one soon.
Colleen, The Smart Cookie Cook says
I don’t think I get PBS which is unfortunate. This looks amazing, especially with the cheesy, golden brown top!