I love how this recipe balances comfort and elegance. The creamed corn is creamy, buttery, and gently sweet, while the brûlée topping adds a satisfying crackle and deep caramel flavor. It’s perfect as a side for a special occasion dinner, a holiday spread, or whenever I want to elevate a simple meal. Plus, it’s surprisingly easy to make with just a few basic ingredients.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
– 4 cups corn kernels (fresh or frozen, thawed) – 1 cup heavy cream – ½ cup whole milk – ¼ cup granulated sugar – 2 tablespoons butter – 1 tablespoon cornstarch – 1 tablespoon water – ½ teaspoon salt – Pinch of white pepper (or black pepper)
For the Brûlée Topping: – 3–4 tablespoons granulated sugar
Directions
Simmer the Corn Mixture In a medium saucepan over medium heat, I combine the corn, cream, milk, sugar, butter, salt, and pepper. I stir often and let it simmer gently for about 10–12 minutes, until the mixture starts to thicken.
Thicken with Cornstarch I mix the cornstarch and water to make a slurry, then stir it into the corn mixture. I continue cooking for another 2–3 minutes, until the creamed corn becomes rich, creamy, and glossy.
Optional: Blend for Silkiness For that signature steakhouse texture, I blend about 1 cup of the cooked corn mixture and stir it back into the pot. This creates a more luxurious mouthfeel.
Transfer and Smooth I spoon the creamed corn into a shallow, oven-safe dish and smooth out the surface evenly.
Add the Sugar Topping I sprinkle a thin, even layer of granulated sugar across the top.
Brûlée the Top Using a kitchen torch, I caramelize the sugar until golden and glassy. If I don’t have a torch, I place the dish under a broiler for 1–2 minutes—but I keep a close eye on it to avoid burning.
Cool Briefly and Serve I let the dish sit for 1–2 minutes to allow the brûlée crust to harden, then serve while warm.
It’s quick enough for a weeknight, but elegant enough for any special occasion.
Variations
Cheesy Upgrade – I stir in ¼ cup of grated Parmesan or Gruyère before broiling for a savory twist.
Spiced Brûlée – I add a pinch of cayenne or smoked paprika to the sugar topping for a sweet-heat contrast.
Herb-Infused – I infuse the cream with fresh thyme or rosemary before adding it to the corn for added depth.
Cream Cheese Addition – A tablespoon of cream cheese stirred in at the end makes it even richer.
Storage/Reheating
Fridge: I store leftovers in an airtight container for up to 3 days. Reheat: I reheat gently in the oven or microwave, and if I want the crust again, I add a bit of fresh sugar and torch it just before serving. Note: The brûlée topping may soften in storage, but it’s easy to refresh with another quick torching or broil.
FAQs
Can I use canned corn?
Yes, but I prefer fresh or frozen corn for better texture and sweetness. If using canned, I drain it well before adding.
What if I don’t have a kitchen torch?
Broiling works just fine—I place the dish under the broiler for 1–2 minutes and watch closely to avoid burning.
Can I make this ahead of time?
I can make the creamed corn ahead, store it in the fridge, and brûlée the top right before serving for that fresh caramel crunch.
Can I use half-and-half instead of heavy cream?
Yes, though the texture will be slightly lighter. I sometimes use half cream and half whole milk for balance.
Is this served as a dessert or side?
It’s definitely a savory side dish, despite the brûlée topping. The sugar balances the richness, much like sweet cornbread or sweet potato casserole.
Conclusion
This Ruth’s Chris Creamed Corn Brûlée is one of those unforgettable side dishes that tastes like it came from a fine steakhouse. I love how it transforms simple ingredients into something rich and memorable, with a perfect contrast between silky corn and a crisp caramel crust. It’s ideal for holidays, dinner parties, or just treating myself to something special at home.
Is this served as a dessert or side?
