This Boursin creamed corn is a sweet, savory and herby side dish that is perfect for weeknight dinner and impressive for a get-together.
This creamed corn recipe is perfectly creamy (no soupy corn here!), sweet and savory.
The sweet corn kernels are seasoned and buttered to perfection and simmered in a luscious creamy sauce with Boursin cheese.
Boursin cheese adds the perfect savory notes to the sweet corn to make a well rounded and balanced side dish.
This simple creamed corn recipe only requires a handful of ingredients with Boursin cheese being the star of the show.
- Sweet corn: I get the frozen sweet corn but canned would work well too. Alternatively you can use fresh corn, you will need to cook it in water or veggie broth before making the creamed corn.
- Heavy cream: Will give this side dish its decadent consistency and luscious creaminess.
- Vegetable stock: To add more flavor to the base sauce and create a smooth, consistency.
- Boursin cheese: This creamed corn uses Gournay cheese (Boursin), a French-style soft cheese that is flavored with aromatic herbs. It is similar to cream cheese but a lot more flavorful.
- Butter: Helps lightly sauté the corn and creates the base for the creamy sauce.
- Sugar: To balance the tangy and herby Boursin cheese and to amplify the sweet corn flavor.
- Flour: Helps with thickening the sauce so it clings to the corn.
- Salt and pepper: The ingredients that bring the whole dish together in a harmonious way and balance the sweet and savory notes.
- Chives: Chives are a type of allium (onion) that has a delicate flavor and are great for garnishing the dish.
Step by step instructions
Start by adding the butter to a skillet melt it. Add the corn, flour, salt and pepper and cook for a few minutes.
Add the room temperature cream and the Boursin cheese. Cook until the cheese is well incorporated. Add the sugar and the vegetable broth.
Garnish with chives and serve immediately.
This corn side dish is the perfect compliment for a steak dinner or roasted chicken.
Add a simple salad or these amazing smashed Brussels sprouts and you have a well-rounded meal.
Storage and reheating
Store in an airtight container in the fridge for up to 4 days.
To reheat, use a skillet with a splash of vegetable broth and heat on low in the stove top.
I do not recommend freezing this dish.
Boursin Creamed Corn
- 4 cups Sweet corn kernels I used frozen.
- 2 Tablespoons Butter
- ½ Cup Heavy cream
- 5 OZ Boursin cheese 1 wheel of cheese
- ⅓ Cup Vegetable stock
- 1 Tablespoon All purpose flour
- 1 Tablespoon Granulated sugar
- ½ Teaspoon Salt
- Pepper to taste
- Chives garnish
- Use a large skillet to melt the butter. Add the corn kernels, salt, pepper and flour.
- Cook for about 3-4 minutes until the corn is bright yellow and no longer frozen.
- Add the room temperature heavy cream and Boursin cheese.
- Use a wooden spoon to stir well until the cheese is fully incorporated.
- Add the vegetable stock and sugar and cook until the sauce starts thickening, about 2-3 minutes over medium heat.
- If the sauce is too thick, add another splash of vegetable stock.
- Garnish with chopped chives and serve immediately .