Easy homemade Creamed Corn recipe with buttery, garlic herb Boursin Cheese sauce. This 20 minute side dish is perfect for Thanksgiving and Christmas – pairs perfectly with BBQ too!
This simple Creamed Corn starts with frozen corn and finished with a buttery, creamy sauce made with garlic and herb Boursin Cheese.
It whips up quickly in a single skillet, doesn’t require any oven time or space and the Boursin cheese adds a solid punch of flavor updating basic creamed corn.
Why you’ll love this recipe:
- Versatile –perfect for Thanksgiving, Christmas – goes great with BBQ too!
- Simple ingredients: frozen sweet corn, Boursin cheese, heavy cream, and a few pantry staples.
- No oven time or space: Cooks completely on the stove in a skillet.
- Slow cooker option: see below for how to make in the slow cooker.
- Packed with flavor: Boursin cheese adds garlic and herb flavor with minimal effort.
- Quick and easy: ideal for holidays – fast enough for busy weeknights.
Here’s all you’ll need to make Creamed Corn:
- frozen sweet corn
- butter
- heavy cream
- Boursin Garlic and Herbs Cheese
- corn starch
- salt and black pepper
- fresh parsley
Optional topping: cooked bacon
If you a like crispy bacon topping, by all means cook up 4-5 strips to crisp, dice finely and sprinkle over the finished dish.
How to make Creamed Corn:
- Whisk heavy cream and corn starch together in a large measuring cup or bowl. Set aside.
- Melt butter in a large skillet. Add corn. Lightly season with salt.
- Cook 4-5 minutes stirring occasionally until corn is heated.
- Pour in heavy cream, add Boursin and blend until smooth. Taste and add salt if needed.
- Sprinkle parsley over the top and (optional) fresh cracked black pepper. Serve right away.
Subs and variations:
- Add crispy cooked bacon over finished corn before serving.
- Use fresh corn cut off the cob.
- Instead of Boursin cheese, use Alouette Garlic and Herb or Garlic and Herb Goat Cheese.
- Add shredded cheese in addition to Boursin, like smoked gouda, parmesan or gruyere.
Tips for making Creamed Corn
Keep heat low after adding Boursin cheese so it doesn’t scorch or separate.
Adjust texture If sauce gets too thick, splash in a little stock or milk. If too thin, simmer uncovered until it reaches the consistency you like.
Taste. Boursin cheese contains salt so taste and adjust to your preference before serving.
Serve warm. The sauce will be its creamiest when it’s warm.
Frequently asked questions:
Can I make Creamed Corn ahead of time?
Yes – though it’s at its absolute best served fresh from the skillet and it’s so fast to whip up! If you do make it and dinner isn’t ready, it’ll still be delicious reheated or served up in the ‘warm’ setting of the crockpot.
Can I double the recipe?
Absolutely. Be sure to use a pan or pot large enough to fit everything.
What’s a good substitute for Boursin cheese?
If you can’t find Boursin, I recommend using Alouette Garlic and Herb or Garlic and Herb Goat Cheese.
Do I need eggs or Jiffy mix for this recipe?
No – this is a stovetop creamed corn recipe in a creamy sauce, not a baked corn casserole. If you want more of a casserole, try my easy, hands-off cheesy Crockpot Corn Casserole.
What goes with Creamed Corn:
Garlic Herb Butter Turkey Breast
Barbecue – this isn’t just for the holidays! – Grilled Barbecue Chicken or Slow Cooker Pulled Pork.
Storage and reheating:
Cool leftover corn completely then store in an airtight container in the fridge up to 3 days.
Reheat in the microwave (add a splash of liquid – milk, cream or stock) at 30 second intervals until warmed through.
More holiday side dishes you’ll love:
Sausage Herb Stuffing oven method or crockpot method
Gravy (with or without drippings)
Enjoy!
Did you make this recipe?
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Creamed Corn
Equipment
- large skillet OR pot
Ingredients
- approx. 2 pounds sweet corn kernels frozen used
- 3 tablespoons butter
- 3/4 cup heavy cream
- 5 ounce package Boursin cheese garlic herb flavor
- 1 tablespoon cornstarch
- ½ teaspoon salt or to taste
- 3 tablespoons fresh parsley finely chopped garnish
optional:
- fresh cracked black pepper over finished dish
- 4-5 strips bacon cooked to crisp and diced
Instructions
- If you're adding the (optional) bacon to the finished dish, cook to crisp, dice and set aside.
- In large measuring cup or bowl, whisk heavy cream and corn starch together. Set aside.
- Melt butter in a large skillet. Add corn, lightly season with salt. Cook 4-5 minutes stirring occasionally until corn is heated through.
- Pour in heavy cream, crumble in Boursin cheese and blend until smooth. Taste and add salt if needed.
- Transfer to a serving dish, sprinkle parsley over the top and (optional) bacon and fresh cracked black pepper. Serve right away.
OMG the Boursin cheese adds not only a creaminess to the Creamed Corn, but so much garlic-herb flavor. It’s wild this dish whips up in under 20 minutes!