I love creamed corn, but I don’t love it when the corn is swimming in soup (unless it’s supposed to be soup, and that’s a different story!) This holiday staple gets a seriously decadent upgrade with just the right amount of creaminess with my Easy Boursin Creamed Corn. Boursin, Parmesan and Gruyere cheeses are melted right into a creamy sauce with just the right touch of butter and garlic. Crispy bacon and a pop of chives finish off this delicious corn side dish that’s perfect to elevate a normal weeknight dinner or steal the show on your holiday table! Bonus: I think it’s just as good the next day re-heated!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Fresh or frozen corn kernels – Either work well. If you’re making this recipe for a holiday, I recommend getting a good quality name brand frozen corn for best sweetness and texture. You can use yellow corn, white corn, or a mix like I’m using.
- Heavy cream – Heavy cream helps the cheeses melt into a cohesive sauce. If you try to replace it with a lower fat option, the sauce may not have as smooth of a consistency and it’s won’t be quite as thick. If you do decide to do that, I’d suggest increasing the cornstarch to compensate.
- Cornstarch
- Butter – Always use real butter if you can.
- Fresh garlic
- Boursin cheese – Any flavor of Boursin will work. Find this near the specialty cheeses in the deli section of the grocery store, or sometimes near the cream cheese. I buy mine in a 3-pack at Costco.
- Parmesan cheese – Freshly grated, as we want the flavor to shine and the cheese to melt smoothly into the sauce.
- Gruyere cheese – Freshly grated.
- Kosher salt and black pepper
- Cooked bacon – Optional, but delicious!
- Fresh chives – Optional, but adds a little punch of onion flavor and makes for a beautiful presentation.
How to Make Boursin Creamed Corn
- Pull your frozen corn out from the freezer, or cut corn from cobs and set aside.
- You’ll sauté some garlic in butter, then add the corn and cook for a few minutes.
- Next you’ll add some heavy cream and cornstarch and a round of Boursin cheese, using a spoon to break up the Boursin until everything is fully incorporated.
- Once that’s had a chance to bubble and thicken, you’ll toss in some freshly grated Parmesan and Gruyere cheese to finish off the sauce.
- Add salt and pepper to taste. If desired, sprinkle with bacon and chives before serving, or mix them right in. Serve warm.
Storing and Other Tips
- Store finished creamed corn in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- When reheating, I’ve found the sauce is usually great but if it’s thickened up too much for you, you may need to add a splash of cream or milk to restore the sauce’s creamy texture.
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 until completely melted, season with salt and pepper, stir in or sprinkle with bacon and chives before serving.
Frequently Asked Questions
If you’re serving this for a holiday, I recommend making it fresh since it’s so easy to throw together. That said, you can absolutely enjoy this creamed corn reheated. Honestly, I think it’s just about as good on day 2!
The finished flavor will vary only slightly based on which variety of Boursin you use, so I’d recommend using the one you like the best!
Yes, just make sure your pan is big enough to accommodate everything!
You could use Chive and Onion cream cheese instead.
You totally can. I love the sharp flavor from the Parmesan and the creaminess from the Gruyere, but you can definitely use one or or the other if you prefer. You could certainly experiment with other cheeses as well.
Boursin Creamed Corn
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.
