Boursin Creamed Corn

creamed corn in a white bowl with bacon and chives over the top

Rich, cheesy, and full of flavor. Perfect for holidays or any dinner!

Prep Time 10

Cook Time 20

Total Time 30

Ingredients

6 cups fresh or frozen corn kernels about 2lbs frozen corn or 6-8 ears
¾ cup heavy cream
2 teaspoons cornstarch
3 tablespoons butter
2-3 cloves garlic pressed or finely minced
1 package Boursin Cheese one standard round, any flavor variety, 5.30z
2 ounces grated Parmesan cheese about ½ cup finely grated
2 ounces shredded Gruyere cheese about ½ cup grated
1 teaspoon kosher salt more or less to taste
¼ teaspoon black pepper more or less to taste
5-6 slices bacon, cooked and crumbled optional
2 tablespoons chopped fresh chives optional

Instructions

Pull corn from freezer, or cut corn from cobs and set aside.
Measure cream into a glass measuring cup with a pour spout. Add corn starch, whisk until smooth, and set aside.
Heat a medium sized pot on the stove to medium-low. Add butter to melt and then add garlic. Sauté while stirring gently for about 30 seconds.
Add corn and cook 3-5 minutes, stirring occasionally. You'll want your frozen corn to be heated through. Cook longer if needed.
Stir in the cream-cornstarch mixture and the Boursin cheese, using a spoon or spatula to break up the cheese and melt. Heat and stir occasionally until the mixture is smooth and heated through.
Reduce heat to low and stir in the Parmesan and Gruyere until melted and creamy. Season with salt and pepper a little at a time to taste.
Tip: This recipe is very flexible- feel free to add more cheese, more cream, more bacon....you get the idea!
If desired, sprinkle with bacon and chives before serving, or stir them in for a fully mixed version. Serve Warm.

Notes

Store finished creamed corn in an airtight container in the refrigerator and enjoy within 3-4 days for best results.

Slow cooker Instructions: Whisk cornstarch into cream. Place corn, butter, garlic, cream mixture, and Boursin in the slow cooker on low for 2-3 hour, stirring occasionally. The sauce should be creamy and slightly thickened. If to thin, mash a few corn kernels against the side to release some natural starches. Stir in cheese, season with salt and pepper, stir in or sprinkle with bacon and chives before serving.

Nutrition

Serving: 0.67cups, Calories: 240kcal, Carbohydrates: 14g, Protein: 6g, Fat: 19g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 47mg, Sodium: 595mg, Potassium: 153mg, Fiber: 2g, Sugar: 4g, Vitamin A: 509IU, Vitamin C: 2mg, Calcium: 88mg, Iron: 0.3mg

Course: Side Dishes

Cuisine: American

Keyword: Boursin Creamed Corn

Calories: 240kcal

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