Ruths Chris Corn Pudding Recipe

Imagine sinking your spoon into a velvety, golden Ruth’s Chris Corn Pudding Recipe that’s both creamy and sweet with kernels of corn bursting with each bite. This iconic side dish captures the luxurious comfort that Ruth’s Chris Steakhouse is famous for, bringing steakhouse elegance right to your dinner table. The Ruth’s Chris Corn Pudding Recipe transforms simple ingredients into something truly spectacular – balancing sweetness with savory notes in perfect harmony. You’ll learn how to recreate this restaurant-quality dish with straightforward techniques and readily available ingredients, impressing family and friends with your culinary skills.

Why You’ll Love This Recipe

The Ruth’s Chris Corn Pudding Recipe stands out as a side dish that often steals the spotlight from the main course. Its silky, custardy texture contrasts beautifully with the slight pop of corn kernels, creating an irresistible mouthfeel that keeps you coming back for more. The subtle sweetness is balanced with savory elements, making it versatile enough to pair with everything from holiday roasts to weeknight chicken dinners.

This corn pudding requires minimal active preparation time, making it perfect for both special occasions and everyday meals. The ingredients come together quickly, and then your oven does most of the work. The result is a dish that appears much more complex than the effort it actually requires.

What truly sets this Ruth’s Chris copycat recipe apart is how it elevates simple corn to steakhouse-worthy status. The combination of both fresh and creamed corn creates depth of flavor that store-bought versions simply can’t match. It’s comfort food refined to perfection – familiar yet special enough for your most elegant gatherings.

Ingredients

For the perfect Ruth’s Chris Corn Pudding Recipe, you’ll need:

• 2 tablespoons unsalted butter, melted, plus more for greasing
• 5 large eggs
• 1/3 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 1 cup heavy cream
• 1/3 cup whole milk
• 2 cups fresh corn kernels (approximately 4 ears of corn)
• 1 can (14.75 oz) creamed corn
• 1/4 cup finely chopped green onions
• 1/4 teaspoon ground nutmeg

The combination of fresh corn and creamed corn is crucial to achieving the authentic Ruth’s Chris texture and flavor. Fresh corn provides a sweet pop of texture while the creamed corn delivers silky richness. Use high-quality, sweet corn when in season for the best flavor. The heavy cream and whole milk create the luxurious custard-like base that makes this corn pudding recipe so irresistibly creamy.

Pro Tips

Select the Right Corn: When making the Ruth’s Chris Corn Pudding Recipe, choose the freshest corn possible when in season. Look for husks that are bright green and slightly damp with silks that are golden and sticky. If using off-season corn, quality frozen corn kernels can substitute – just thaw and pat dry before using to prevent excess moisture.

Perfect the Custard Base: The key to silky corn pudding lies in the egg mixture. Whisk eggs thoroughly until completely combined before adding other wet ingredients. For the smoothest texture, bring cold ingredients like eggs, milk and cream to room temperature before mixing. This prevents the custard from seizing or becoming grainy when baked.

Master the Water Bath: Always bake your corn pudding in a water bath (bain-marie). This gentle, indirect heat ensures even cooking and prevents curdling or cracking. Make sure the water comes halfway up the sides of your baking dish, and cover the top loosely with foil for the first 30 minutes to prevent over-browning while maintaining that signature creamy center that Ruth’s Chris is known for.

Instructions

Step 1: Prepare Your Equipment
Preheat your oven to 325°F. Butter a 2-quart baking dish thoroughly. Create a water bath by placing the baking dish in a larger roasting pan. Heat a kettle of water to use for the water bath later.

Step 2: Mix the Base Ingredients
In a large mixing bowl, whisk together the eggs until well combined and slightly frothy. Add the granulated sugar, flour, salt, and white pepper, whisking until completely incorporated with no lumps. The mixture should be smooth and pale yellow.

Step 3: Add the Dairy Components
Slowly pour in the heavy cream and whole milk while whisking constantly. Add the melted butter and stir until fully incorporated. This gradual addition creates the silky base that makes the Ruth’s Chris Corn Pudding Recipe so luxurious.

Step 4: Incorporate the Corn
Gently fold in the fresh corn kernels, creamed corn, and green onions. The folding technique preserves the texture of the corn while ensuring even distribution. Add the nutmeg last, stirring just until combined. The mixture will appear somewhat loose, but will set beautifully during baking.

Step 5: Prepare for Baking
Pour the mixture into your prepared baking dish. Carefully place the roasting pan with the baking dish in the oven, then add hot water to the roasting pan until it reaches halfway up the sides of the baking dish. This water bath ensures gentle, even cooking.

Step 6: Bake to Perfection
Bake for 60-70 minutes. The pudding is done when the edges are set but the center still has a slight jiggle – it will continue to set as it cools. The top should be golden brown. Remove from the oven and carefully lift the baking dish out of the water bath. Let the pudding rest for 10-15 minutes before serving to achieve that perfect Ruth’s Chris consistency.

Variations

Spicy Southwestern Corn Pudding: Transform the Ruth’s Chris Corn Pudding Recipe with Southwestern flair by adding 1 finely diced jalapeño (seeds removed for less heat), 1/2 cup shredded pepper jack cheese, 1/4 teaspoon ground cumin, and 1/4 teaspoon chili powder. Top with fresh cilantro before serving for a colorful, zesty twist on the classic recipe. This variation pairs beautifully with grilled meats or Mexican-inspired main dishes.

Herb and Cheese Corn Pudding: Elevate the traditional recipe by folding in 1/3 cup freshly grated Parmesan cheese, 1 tablespoon each of finely chopped fresh thyme and basil, and 2 cloves of minced garlic. The herbs add aromatic complexity while the cheese creates delicious savory notes that complement the natural sweetness of the corn. This sophisticated version makes an excellent accompaniment to roasted chicken or holiday turkey.

Lighter Corn Pudding: For those seeking a slightly healthier version, substitute half the heavy cream with evaporated skim milk and reduce the sugar to 1/4 cup. Add 1/4 teaspoon of vanilla extract to enhance the natural sweetness of the corn. While slightly less rich than the original Ruth’s Chris recipe, this variation maintains a satisfying creaminess with fewer calories.

Storage and Serving

Store leftover Ruth’s Chris Corn Pudding Recipe in an airtight container in the refrigerator for up to 3 days. For best results, allow the pudding to cool completely before covering to prevent condensation from making the top soggy. Reheat individual portions in the microwave for 1-2 minutes until just warmed through, or place the entire dish (covered with foil) in a 300°F oven for 15-20 minutes. Avoid overheating, as this can cause the custard to separate.

For elegant serving, pair this luxurious corn pudding with a perfectly seared steak to recreate the complete Ruth’s Chris experience. The sweet, creamy texture beautifully complements the savory richness of beef. For a complete holiday spread, serve alongside roasted turkey, glazed ham, and cranberry sauce. The pudding also pairs wonderfully with grilled or smoked meats at summer gatherings.

For a beautiful presentation, serve the corn pudding directly in its baking dish garnished with additional chopped green onions, a light dusting of paprika, or fresh thyme leaves. The golden-brown top and creamy interior create a stunning visual that promises the deliciousness to come.

FAQs

Can I make Ruth’s Chris Corn Pudding Recipe ahead of time?
Yes, you can prepare the corn pudding up to 24 hours in advance. Bake as directed, cool completely, cover tightly with plastic wrap, and refrigerate. Reheat covered with foil in a 300°F oven for 20-25 minutes until warmed through.

Why is my corn pudding watery?
Excess moisture usually comes from the corn itself. If using fresh corn, make sure to thoroughly drain after cutting from the cob. If the pudding still seems watery, try adding an extra tablespoon of flour to the base or extending the baking time by 5-10 minutes.

Can I freeze corn pudding?
While possible, freezing isn’t ideal for custard-based dishes like the Ruth’s Chris Corn Pudding Recipe. The texture may become slightly grainy when thawed. If you must freeze it, cool completely, wrap tightly, and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.

Can I use frozen or canned corn instead of fresh?
Yes. If fresh corn isn’t available, substitute with 2 cups of frozen corn kernels, thawed and patted dry. The recipe still requires the can of creamed corn for authentic texture and flavor.

Why use a water bath for baking corn pudding?
The water bath provides gentle, even heat that prevents the edges from overcooking before the center sets, ensuring the signature silky texture throughout the entire dish that makes the Ruth’s Chris version so special.

Conclusion

This Ruth’s Chris Corn Pudding Recipe is comfort food at its finest — luxuriously creamy with sweet pops of corn in every spoonful, yet sophisticated enough for your most special occasions. It’s the kind of dish that transforms an ordinary meal into a memorable dining experience, bringing that signature steakhouse quality right to your table. Whether served alongside a holiday roast or your weeknight dinner, this corn pudding delivers restaurant-worthy flavor with straightforward preparation, proving that sometimes the simplest ingredients create the most extraordinary results.

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