This Corn Croque Monsieur is layered with prosciutto, sweet corn, béchamel sauce, and plenty of melted cheese between thick slices of Japanese shokupan. Broiled until golden and bubbling, it’s rich, creamy, and the perfect way to make the most of fresh corn season!
Table of Contents
I was planning on making a classic Croque Monsieur for Father’s Day brunch, but my mom came home with heaps of corn that was begging to be used. And how can I resist corn? It’s one of summer’s greatest pleasures. Corn works so well with cheese and creamy things (which is exactly why I LOVE corn cheese so much), so it just made sense to add it in, right?
It was SO GOOD, too good not to share. The sweet corn works perfectly with the salty prosciutto, creamy béchamel, and melted cheese. Consider this the first of many corn recipes.
Cheesy Corn Sandwich
This Corn Croque Monsieur hits every flavour and texture component. The corn adds sweetness, the béchamel and cheese make it rich and creamy, and the prosciutto brings a salty, savoury flavour. You get crisp, golden bread on the outside and a gooey, cheesy filling on the inside with plenty of texture from the corn. This is what cheesy sandwich dreams are made of.
What is Croque Monsieur?
A croque monsieur is a French ham and cheese sandwich made with bread, ham, Gruyère cheese, and béchamel sauce. Unlike a regular grilled cheese, it’s topped with more béchamel and cheese before being baked or broiled until golden and bubbling. It’s rich, cheesy, and one of the most popular sandwiches you’ll find in French cafés.
Ingredients and Substitutions
Most croque monsieur recipes are made with ham, béchamel, and Gruyère, but I couldn’t resist adding sweet summer corn. It adds a subtle sweetness that works so well with the salty prosciutto and rich béchamel sauce! Here’s what you’ll need:
- Bechamel: Super easy to make with some butter, flour, milk and seasonings but you can use store bought too.
- Shokupan: Traditional croque monsieur is made with pain de mie, a soft French sandwich loaf. I like using shokupan because it’s soft, fluffy, slightly rich, and sturdy enough to hold the béchamel. Pain de mie, brioche, or any thick-cut soft white bread will also work.
- Prosciutto: Traditional croque monsieur is typically made with ham. I used prosciutto in this recipe for its salty flavour, but Black Forest ham, honey ham, smoked ham, or deli ham are all great options.
- Gruyère and Swiss Cheese: Gruyère is the traditional cheese used in croque monsieur, but I like using a mix of Gruyère and Swiss. Substitute with Comté, Emmental, Jarlsberg, provolone, mozzarella, or white cheddar. Freshly grated cheese will melt better than pre-shredded.
- Parmesan Cheese: Sprinkled over the top for extra savoury flavour and a beautifully golden crust.
- Sweet Corn: Not traditional, but it adds sweetness and texture that pairs really well with the salty prosciutto and rich béchamel. Fresh corn is best, but frozen works too.
How to Make Corn Croque Monsieur
Croque Monsieur look super fancy but they’re actually so easy to make! Here’s a quick overview of the process before you get started:
- Prep the Corn: Cook the corn until tender, then cut the kernels from the cob. The corn gets folded directly into the béchamel so you get sweet pops of corn throughout every bite.
- Make the Corn Béchamel: Start by making a simple béchamel with butter, flour, and milk. Once thick and creamy, season it with Dijon, white pepper, and nutmeg before folding in the corn kernels.
- Toast the Bread: Lightly toast the bread so it stays crisp and sturdy once the béchamel is added.
- Assemble the Sandwiches: Layer the bread with prosciutto and cheese, then top with a generous layer of corn béchamel and more cheese.
- Bake and Broil: Bake until the cheese is melted and bubbling, then finish under the broiler until deeply golden brown with lightly blistered spots across the top.
- Garnish and Serve: Finish with parsley and a pinch of pepper, then serve immediately while everything is hot, melty, and crisp around the edges.
VIDEO: Watch How to Make It
Lisa’s Recipe Tips
- Warm the milk: Warming the milk before adding it to the roux helps the béchamel come together more smoothly and reduces the chance of lumps.
- Keep an eye on the broiler: The broiler is what gives the croque monsieur its golden brown, bubbly top. It can go from perfectly browned to burnt pretty quickly.
- Use freshly grated cheese: Freshly grated cheese melts more smoothly than pre-shredded cheese and gives you the best texture.
Serving Suggestions
Croque monsieur is quite rich and filling, so I like serving it with something light and fresh on the side to balance the creamy béchamel and cheese.
- Simple Green Salad: A mix of arugula, mixed greens, or baby spinach tossed with a light dressing like a Dijon vinaigrette or lemon based dressing.
- Tomato Basil Soup: The acidity of tomatoes helps cut through the richness of the sandwich, making this a classic pairing.
- Corn Potage: For extra corn for all my corn lovers. Serve it with a cup of creamy corn potage. It’s delicious served warm or chilled.
- Cold Miso Soup: A light and refreshing option that balances the richness of the sandwich without feeling heavy.
- Pommes Frites: Crispy French fries are a classic bistro-style side if you’re looking for something a little more substantial.
Recipe FAQ
Yes. The corn béchamel can be made up to 2 days in advance and stored in the refrigerator. Reheat gently before assembling the sandwiches.
More Corn Recipes
- Corn Cheese
- Corn Milk
- Corn Basque Cheesecake
- Cream Corn Korokke
- Corn Mayo Udon
Enjoy! If you make this Corn Croque Monsieur recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!
Print
Corn Croque Monsieur
- Total Time: 0 hours
- Yield: 2 sandwiches
- Diet: Nut-free
Description
This Corn Croque Monsieur is layered with prosciutto, sweet corn, béchamel sauce, and plenty of melted cheese between thick slices of Japanese shokupan. Broiled until golden and bubbling, it’s rich, creamy, and the perfect way to make the most of fresh corn season!
Ingredients
Corn Béchamel
- 1 1/2 tbsp (25 g) salted butter
- 3 tbsp + 1 tsp (25 g) all-purpose flour
- 1 cup (250 ml) whole milk, warmed
- 1/4 tsp Dijon mustard
- 1/8 tsp kosher salt
- pinch of white pepper
- 1/8 tsp freshly grated nutmeg
- 1 large ear of corn (130–180 g or 3/4–1 cup)
Sandwiches
- 4 slices shokupan or other soft sandwich bread
- 6–8 slices of prosciutto (or 4 slices ham)
- 5–6 slices (~5–6 oz) Swiss and Gruyère cheese
- 1/4 cup finely shredded Parmesan cheese
- extra Gruyère or Swiss cheese, for topping
- dried parsley, for serving
Instructions
- Prepare the corn: Bring a small pot of water to a boil. Add the corn and cook for 3-4 minutes until tender. Drain and let cool slightly, then cut the kernels from the cob. Set aside.
- Make the corn béchamel: In a small saucepan, melt the butter over low heat. Add the flour and cook, stirring constantly with a spatula, for ~2 minutes until the flour is fully incorporated and no dry spots remain. Gradually whisk in the warm milk, adding a little at a time and stirring well after each addition to prevent lumps. Cook over medium-low heat, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 3–5 minutes. Stir in the Dijon mustard, salt, white pepper, and nutmeg. Fold in the corn kernels and remove from the heat.
- Toast the bread: Lightly toast the bread until just golden.
- Assemble the sandwiches: Spread a thin layer of corn béchamel over one side of each slice of bread. On two slices of bread, layer the prosciutto and cheese. Top with the remaining bread slices, béchamel-side down, to form two sandwiches. Spread a generous layer of the remaining corn béchamel over the tops of the sandwiches. Sprinkle with additional Swiss or Gruyère cheese and the Parmesan.
- Bake: Place the sandwiches on a baking sheet. Bake at 400°F (200°C) for 6-8 minutes, until the cheese is melted and bubbling. Switch the oven to broil and cook for an additional 2-3 minutes, until golden brown and lightly blistered.
- Serve: Finish with a pinch of white pepper and chopped parsley. Serve immediately while hot and melty. Enjoy!!
- Prep Time: 15 mintues
- Cook Time: 15 minutes
- Category: Bread / Sandwich Bread, Brunch, Lunch
- Method: Baking, Boiling
- Cuisine: French-Inspired, Japanese Fusion
