Each bite of this spoonable corn au gratin features sweet crispy kernels in a creamy sauce topped with crunchy cracker crumbles. We use frozen corn to keep prep time to a minimum but when fresh corn is in season it won’t disappoint. You’ll need 12 to 16 ears of corn to yield 8 cups of corn kernels. Serve this easy side dish with pulled pork or ribs at your next BBQ with kale on the side.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Cooking With Carlee And Little Dude | 2020-09-04 20:00:03 |  10,768 Views |
Old fashioned gratinated corn
Laura Kanya is a freelance recipe developer and tester based in Vermont. She has been active in the food industry for over two decades in various roles including executive chef chef instructor chef and director of operations in restaurants resorts catering retail and food manufacturing companies.
Emily Lachtrupp is a Registered Dietitian with experience in nutritional counseling recipe analysis and meal planning. She has worked with clients struggling with diabetes weight loss digestive issues and more. In her free time you can find her enjoying all that Vermont has to offer with her family and her dog Winston.
The EatingWell Test Kitchen is a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process that includes testing by trained recipe testers using various equipment (e.g. gas and electric stoves) and a variety of tools and techniques to ensure that it actually works when you make it at home. Testers shop at major grocery stores to research ingredient availability. Finally a registered dietitian reviews each recipe to ensure that we deliver food that is not only delicious but also meets our nutritional guidelines. Learn more about our nutritional philosophy and nutritional parameters.
