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5 from 2 votes

Creamy Corn Gratin

Creamy corn gratin is a tasty, easy, and quick side dish made by blending most of the ingredients and baking in the oven. It's great for Thanksgiving and can be prepared ahead.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6


  • ½ tablespoon unsalted butter at room temperature
  • ½ cup whole milk
  • ½ cup Cacique Crema Mexicana Agria Grade A Sour Cream
  • 2 cups corn kernels canned or fresh (if using canned corn, drain water. If using fresh, remove hair)
  • 3 large eggs at room temperature
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon baking soda
  • 1 cup shredded provolone cheese optional
  • ½ cup shredded Parmesan cheese or more


  • Preheat the oven to 375 degrees F. Butter a 1.5-quart gratin dish and set aside.
  • In a blender or food processor, blend or process well the milk, crema, and corn kernels together until smooth. Add the eggs, flour, salt, pepper, and baking soda blending or processing a few times just until obtaining a homogeneous mixture. Stir in shredded provolone cheese if desired.
    Blending ingredients for the creamy corn gratin
  • Pour the mixture into the buttered gratin dish, and sprinkle Parmesan cheese over the top of the dish.
    Creamy corn gratin in a white baking dish
  • Bake for 30-35 minutes, or until golden brown on top. Serve hot and enjoy as a side dish!

Recipe Notes

Dish can be prepared one day ahead, refrigerated, and then baked 30-35 minutes prior to serve.

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