Destination Dish July Recipe: Corn and Beech Mushroom Gratin

An agricultural staple since 2000 BC and a go-to side for summer meals, corn is one thing we don’t mind getting an earful of at Paradise Point. And while July’s Destination Dish recipe may feature this vital vegetable’s golden kernels, you can be certain it’s only corny in all the right ways.

If you’re looking for refreshing change from the clichéd “on the cob”, try my mother’s recipe for beech mushroom and corn gratin. It’s a more refined, filling corn recipe that is best made with white or yellow corn - I say use whichever is sweetest! 

Available in a rainbow of colors – white, yellow, pink, black, purple, and blue – corn is a phytonutrient-rich food that provides antioxidant benefits via its high vitamin C and manganese levels. At 4.6 grams of fiber per cup, corn is also a good fiber source that can help aid digestion and helps control blood sugar for those with diabetes.

Throughout July, you can take in these health perks, along with stunning views of Mission Bay at Paradise Point's signature waterfront restaurant Baleen, where we’ll be serving our Beech Mushroom and Corn Gratin recipe all month.

Yields 4 Servings

  • 6 ears corn, husks and silk removed
  • 1 cup brown and white beech mushrooms
  • 1/4 cup minced yellow onion
  • 3 minced garlic cloves
  • 1/4 teaspoon white truffle oil
  • 4 tablespoons shredded parmesan
  • 6 tablespoons butter
  • 1 cup heavy cream
  • 1/2 teaspoon salt, or to taste
  • 1/8 teaspoon freshly ground black pepper
  • 2 teaspoons granulated sugar
  • 3 tablespoons water
  • 2 teaspoons flour
  • 1 cup panko bread crumbs
  • 1/4 fresh chopped chives


Using a sharp knife, cut the tip off of the corn. Place on a large plate or wax paper with the cut side down, and cut the kernels off of the cob, following the angle of the cob with your knife. Repeat with the remaining cobs. Combine the corn kernels with cream, salt, pepper, and sugar.

In a medium skillet over medium-low heat, melt 2 tablespoons of butter. Add the corn mixture and reduce heat to low. Cook, stirring frequently, for 15 to 20 minutes. In a small bowl whisk the cold water with the flour until well blended. Stir into the corn mixture and continue cooking, stirring until thickened and bubbly. Remove from the stove and set aside.

In a separate sauté pan over medium heat, melt 2 tablespoons butter and add onions, garlic and mushrooms. Sauté until onion and mushrooms are tender, and then add the simmered creamed corn. Pour the creamed corn into a greased baking dish.

Melt the remaining butter and truffle oil together, and pour over bread crumbs.  Add shredded parmesan cheese, fresh chopped chives, salt and pepper to taste and mix well. Sprinkle over the top of the hot creamed corn and brown bread crumbs under a broil until golden brown. Serve immediately.

Be sure to visit the Destination Dish website to see more unique corn recipes by other chefs, where the dishes are being served, and get to know the culinary talents behind Destination Hotels & Resorts’ delicious fare.


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