Fresh 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 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.
Ok I guess they don’t really count as a “healthy vegetable” since they are drowned in a rich and creamy cheese sauce.
But man are they delicious and GOURMET! And a little goes a long way.
Lucky for my readers I’ve recreated the recipe at home using fresh sweet corn on the cob (when it’s in season) and fresh Boursin cheese.
It’s not something you want to eat every day but for a special occasion. And to be clear…this is not a sponsored post or ad. There is just no other substitution for Boursin cheese in this recipe.
My recipe is simple and pairs well with any holiday meal, including roasted turkey, honeybaked ham and beef tenderloin.
13 Delicious Holiday recipes
This creamed corn is one of many great holiday recipe ideas from the Foodiemamas.
Be sure to scroll all the way down to see all the great sides the Foodiemamas have cooked up to make the holidays a little easier to manage.
My Boursin Creamed Corn is easy to make and can easily be transferred to a crockpot to stay warm or to make room for other pots on the stovetop.
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Boursin Creamed CornFresh 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.Servings: 6
- 4 ounces pancetta bacon
- 3 cups fresh corn or two 14-ounce bag of summer sweet frozen corn kernels
- 1 cup finely chopped onions
- 1 stick butter
- 1/4 teaspoon pepper
- 5 ounces Boursin cheese
- 1 pint heavy cream
- Melt the butter in a pot 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. And 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.
NotesDISCLAIMER: This is not a sponsored post or ad.