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Boursin Creamed Corn

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.
Course Side Dish
Cuisine American
Keyword Cheesy Creamed Corn, Boursin Cheese and Corn
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Ali Randall


  • 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.


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