This creamed corn 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 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.
While this side dish doesn’t really count as a “healthy vegetable” because it is drowned in a rich and creamy cheese sauce, it’s one recipe I can never turn down.
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 it’s perfect. This is not a sponsored post or ad. There is just no other substitution for Boursin cheese in this recipe.
How to make this creamed corn from scratch
This recipe uses fresh cut 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 cheeses like Gouda, Gruyere and Asiago for about $5. It comes in two flavors and while either is fine, I prefer the original with garlic and fine herbs.
First fry the pancetta and set aside. Next saute 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 does creamed corn go with?
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 stove top.
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Creamed Corn with Boursin Cheese and Pancetta
- 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. 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.
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