This side dish delivers the same creamy indulgence you’d expect from a high-end steakhouse, right in your own kitchen. I’ve perfected this version to match the rich, custard-like texture that makes it unforgettable.
Simple ingredients come together with a precise balance of sweetness and savory depth. The key is using fresh corn and a slow bake to achieve that signature velvety consistency. No shortcuts here—just proven technique.
What you’ll get is a golden-topped pudding so smooth it melts on your tongue. It pairs perfectly with grilled proteins or stands proudly on its own. The result is worth every minute of effort.
Ready to bring steakhouse luxury home? This recipe makes it possible.
Ingredients for Ruth’s Chris Corn Pudding
Simple pantry staples plus fresh corn create this luxurious, custard-like dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Sweet Corn Kernels 🌽 | 4 cups | About 6 ears of corn |
| Whole Milk 🥛 | 1 cup | Full-fat for creaminess |
| Heavy Cream 🥛 | 1 cup | Do not substitute light cream |
| Unsalted Butter 🧈 | ½ cup | Melted and cooled slightly |
| All-Purpose Flour 🌾 | ½ cup | Spooned and leveled |
| Granulated Sugar 🍚 | ½ cup | Fine white sugar |
| Large Eggs 🥚 | 4 whole | Room temperature preferred |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla for best flavor |
| Salt 🧂 | 1 tsp | Fine sea salt or kosher |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Coarsely ground preferred |
| Baking Powder 🧂 | 1 tsp | Ensures light texture |
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The corn is the soul of this pudding. Fresh sweet corn cut from the cob gives you that vibrant, juicy bite that frozen just can’t match (though frozen works in a pinch). I grab mine from the farmers market in summer, but good grocery store corn works too—look for plump, milky kernels. The dairy matters here: full-fat milk and heavy cream are non-negotiable for that signature steakhouse richness.
Short on time? Canned cream-style corn (drained) can sub for half the fresh—just reduce milk by a quarter cup. No heavy cream? Whole milk plus 2 tbsp melted butter per cup gets you close. Want it sweeter? Add an extra 2 tbsp sugar, but the original balance is what makes it sophisticated. For a gluten-free version, cornstarch or almond flour at a 1:1 ratio swaps in fine.
Bake it, cool it slightly, then dig in. Leftovers keep 3-4 days refrigerated and reheat beautifully—just add a splash of milk to restore creaminess. This actually tastes better the next day once flavors meld. Freezes for up to 2 months if you manage to have leftovers.
Why You’ll Love This Recipe
- I’ll be real: it reheats like a dream, so I always double the batch.
- One-Bowl Wonder: I just dump everything in, mix, and bake—no fuss, no fancy steps.
- Buttery Sweetness: The fresh corn and heavy cream taste like summer in a spoonful, rich but not too heavy.
- Crowd Pleaser: Honestly, it’s the first thing gone at potlucks, even with picky eaters.
Step-by-Step Instructions for Steakhouse-Style Corn Pudding
This method delivers that signature rich, velvety texture you expect from a fine steakhouse.
Step 1: Prep the Corn and Wet Ingredients
In a food processor, pulse the 4 cups Fresh Sweet Corn Kernels in 2 batches for 3-4 quick pulses each until coarsely chopped. You want visible corn pieces, not a puree. This creates texture contrast in the final dish.
In a large bowl, whisk together the 1 cup Whole Milk, 1 cup Heavy Cream, and 0.5 cup Unsalted Butter that you’ve melted and cooled slightly. The butter should be warm but not hot enough to cook the eggs in the next step.
Step 2: Combine Dry and Wet Components
In a separate bowl, whisk together the 0.5 cup All-Purpose Flour, 0.5 cup Granulated Sugar, 1 tsp Salt, 0.25 tsp Freshly Ground Black Pepper, and 1 tsp Baking Powder until evenly combined. This ensures the leavening agent distributes properly for a light texture.
Gradually whisk the dry mixture into the wet ingredients until smooth. Then add the 4 whole Large Eggs one at a time, whisking well after each addition. Finally, stir in the 1 tsp Vanilla Extract and the pulsed corn kernels.
Step 3: Bake to Golden Perfection
Pour the batter into a greased 8×8-inch baking dish or similarly sized casserole. The mixture will be thick but pourable. Tap the dish gently on the counter to remove any air bubbles.
Bake in a preheated 350°F oven for 45-50 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. You’ll notice the edges pulling slightly away from the sides of the dish when it’s done.
Step 4: Rest and Serve Warm
Remove from the oven and let the pudding rest for 10 minutes before serving. This resting period allows the custard to set fully and makes for cleaner slices.
The top should have a subtle crust while the interior remains luxuriously creamy. Serve warm, as the texture changes significantly when cooled. Each portion should have that characteristic jiggle in the center when first cut.
Pro Tips For Making Ruth’S Chris Corn Pudding
- Pre-cook the corn: Lightly sauté the fresh corn kernels in butter for 3-4 minutes before mixing with the wet ingredients. I learned this the hard way—raw corn can make the pudding grainy and undercooked.
- Warm the dairy: Take the whole milk and heavy cream out of the fridge 30 minutes before using, or warm them gently in the microwave for 20 seconds. Cold dairy can cause the butter to clump, and nobody wants lumpy pudding.
- Don’t overmix: Stir the batter just until the flour disappears—overmixing develops gluten, and you’ll end up with a dense, bread-like texture instead of that custardy richness.
- Bake until jiggly: Pull it from the oven when the center still has a slight wobble, around 45-50 minutes. It’ll set up as it cools, and overbaking turns it dry. I used to wait for it to look completely firm and ruined three batches that way.
Health Benefits of These Flavors
Rich in Vitamins
This dish delivers a solid dose of vitamin A and vitamin C from fresh sweet corn, supporting immune function and skin health. A single serving provides about 15% of your daily vitamin A needs. The dairy adds vitamin D and calcium for bone health. 🌟
Energy Boosting
The combination of complex carbs from corn and protein from eggs and dairy gives you sustained energy. Each serving contains about 300 calories with a balanced mix of nutrients to keep you feeling full and satisfied longer.
Antioxidant Benefits
Sweet corn is packed with lutein and zeaxanthin, antioxidants that support eye health. These compounds help protect against age-related macular degeneration. The freshness of the corn maximizes these benefits.
Mood Enhancing
Corn contains thiamine (vitamin B1) and folate, which support brain function and mood regulation. The natural sugars in corn provide a gentle energy lift without the crash of refined sugars. I always feel a little happier after enjoying this comforting dish.
Bone Building
The dairy in this recipe provides calcium and phosphorus, essential minerals for maintaining strong bones. One serving offers about 20% of your daily calcium needs, making it a tasty way to support skeletal health.
Muscle Support
With 8 grams of protein per serving, this pudding contributes to muscle maintenance and repair. The eggs provide all nine essential amino acids, making this a complete protein source that’s especially valuable for vegetarians.
Nutrition Facts
Frequently Asked Questions
Can I use canned corn instead of fresh?
Yes, but drain it well and reduce milk by 1/4 cup for best texture. Fresh corn gives superior flavor, but canned works in a pinch.
Why does my pudding turn out dense?
Overmixing the batter or using cold eggs can cause this. Whisk just until combined and use room-temperature eggs for a lighter result.
How do I know when it’s done baking?
The top should be golden brown and a toothpick should come out clean after 45-50 minutes at 350°F. The center may jiggle slightly.
Can I make this gluten-free?
Replace the flour with cornstarch or almond flour at a 1:1 ratio. The texture will be slightly different but still delicious.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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