This cheesy corn recipe with Boursin cheese is made with sweet corn kernels mixed with salty pancetta and dunked in a creamy Boursin cheese sauce. One bite and you’ll think you’ve died and gone to heaven.
Every year around the holidays we head out to a steakhouse dinner with neighbors.
Hyde Park Steakhouse in Columbus, Ohio serves up tender grilled steaks and the side dishes are ordered a la carte.
There is always more than enough to pass around.
We always select the Pancetta creamed corn when choosing our vegetables.
The combination of corn kernels with salty pancetta in a creamy cheese sauce is heaven on your fork.
While this great side dish doesn’t really count as a “healthy vegetable” because it is drowned in a rich and creamy cheese sauce, it’s one delicious recipe I can never turn down.
Lucky for my readers I’ve recreated the easy recipe at home using fresh sweet corn on the cob (when it’s in season) and fresh Boursin cream cheese.
It’s not something you want to eat every day but for a special occasion it’s the perfect side dish.
This is not a sponsored post or ad.
There is just no other substitution for Boursin cheese in this recipe.
For best results, stick with this specific cheese.
It’s one of my favorite things to order with steaks.
Ingredients for this delicious side dish
- Pancetta bacon
- Corn kernels
- Black pepper
- Boursin cheese
- Heavy cream
How to make this cheesy corn recipe from scratch
This recipe uses fresh corn from the cob but in a pinch I find that frozen bagged supersweet corn works just as well.
There is no pulverizing or “creaming” involved with this recipe.
Just add salty pancetta and Boursin cheese.
You can usually find this specialty cheese in the deli near other favorite creamy cheeses like brie and chevre.
It comes in two flavors and while either is fine, I prefer the original with garlic and fine herbs.
First step is to fry the pancetta and set aside.
Next sauté the onions until soft.
The cream, butter and Boursin cheese is added and simmered until melted and smooth.
Finally, add the corn and pancetta and top with fresh ground pepper.
What should I serve Boursin cheesy corn with?
My recipe is simple and pairs well with any holiday meal, including roasted turkey, Honeybaked ham and beef tenderloin.
This classic side dish is always served on my Christmas dinner menu.
My Boursin cheesy corn is easy to make and can easily be transferred to a crock pot or slow cooker to stay warm or to make room for valuable oven space this time of year.
Alternatively, you can spoon this cheesy corn mixture into a casserole dish or large bowl and keep it warm in the oven until ready to serve.
More Amazing Recipes for the Holiday Season
Plus scroll down for more amazing side dishes from some of my favorite bloggers!
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The Best Cheesy Corn Recipe with Boursin Cheese
- 4 ounces pancetta bacon
- 3 cups fresh whole kernel corn or two 14-ounce bag of summer sweet frozen corn kernels
- 1 cup finely chopped onions
- 1 stick unsalted butter
- 1/4 teaspoon black pepper
- 5 ounces Boursin cheese
- 1 pint heavy cream
- Melt the butter in a large saucepan over medium low heat. Add the onions and sauté for about 10 minutes.
- Add the Boursin cheese and heavy cream and stir until incorporated.
- Sprinkle with cracked pepper and simmer for 20 minutes until reduced slightly.
- Set aside or refrigerate until ready to use.
- Over medium heat fry the pancetta until crispy.
- Remove the pancetta to a paper towel lined plate and remove the grease from the pan.
- Add the fresh or frozen corn and stir until cooked through. Return the pancetta to the pan as well as the cream sauce.
- Reduce the heat to medium low and stir the creamed corn until it has thickened and reduced slightly, about 5-7 minutes cooking time.
- Store any leftovers in a bowl or baking dish covered with plastic wrap in the refrigerator.
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