Copycat Steak48 Corn Crème Brûlée
A rich, creamy corn side dish with a golden, crackly sugar crust.
Steak48 in Houston is one of my husband’s and my favorite places for a special dinner. The steaks are always wonderful, but I get just as excited about the sides. Their twice-baked truffle potato has my heart—and yes, a copycat version is on my list!
Then I tried the Corn Crème Brûlée. Sweet corn, a rich cream sauce, and a caramelized sugar topping? I knew I had to try making it at home.
This is my take on that memorable side dish: a little steakhouse indulgence you can bring to your own dinner table. Most of the ingredients are pantry staples or easy grocery-store finds, and that finishing touch makes it feel extra special.
My best advice? Don’t overthink it. You’re cooking for family and friends, so enjoy the process. That first tap through the sugar crust is going to make everyone smile.
What Makes This Corn So Special?
It’s all about the contrast. Underneath, you have tender corn in a buttery cream sauce. On top, a thin layer of caramelized sugar adds a delicate crunch to every bite.
It’s a beautiful side for steak, a holiday dinner, or any meal that deserves something a little special.
Tips for That Golden Sugar Crust
Keep the sugar layer thin. You want a delicate shell that cracks easily, without overwhelming the corn’s flavor. Both granulated and turbinado sugar work; whichever you choose, an even layer is the key.
Keep the torch moving. Work across the surface steadily, watching for a golden amber color.
Give it a moment to set. I was so excited the first time I made this that I went straight in with my fork. The sugar was still hot and soft! A few minutes of patience makes all the difference.
You want that little clink when your fork hits the topping. Trust me—it’s worth the wait.
A Little Make-Ahead Help
You can prepare the creamy corn mixture ahead of time and refrigerate it in a covered container. When you’re ready to serve, gently reheat it on the stove, adding a splash of cream if needed to loosen the sauce.
Spoon the hot corn into your serving dishes, then add the sugar and torch just before serving. The topping is best enjoyed shortly after it hardens, while you still get that lovely contrast between the crisp crust and creamy corn.
Copycat Steak48 Corn Crème Brûlée
Ingredients
Equipment
Method
- Cook the corn. In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the corn and cook, stirring occasionally, until tender and heated through, about 5 minutes. Transfer the corn to a bowl and set aside.
- Make the cream sauce. In the same saucepan, melt the remaining 2 tablespoons of butter. Stir in the flour and cook for about 2 minutes, stirring constantly, until it smells lightly toasty. Gradually whisk in the heavy cream until smooth. Cook gently, stirring often, until the sauce thickens and begins to bubble. Stir in 1 tablespoon of granulated sugar and cook 1 minute more.
- Add the corn. Return the corn to the saucepan, add the salt and pepper, and stir until evenly coated. Cook gently for about 2 minutes, just until warmed through, then remove from the heat. Taste and adjust the seasoning. Keep the heat gentle and avoid a hard boil.
- Fill the dishes. Divide the warm corn among six shallow, torch-safe serving dishes and smooth the tops. (Lightly buttering the dishes first is optional.)
- Brûlée the tops. Sprinkle about 1 teaspoon of sugar over each serving in a thin, even layer. Move the torch flame steadily across the sugar until it melts and turns golden amber, keeping the torch moving so it caramelizes evenly without burning.
- Wait for the clink. Let the topping cool and harden for about 5 minutes before serving. Then give the top a gentle tap with your fork and enjoy!
