Creamed Corn
Easy 20 minute Creamed Corn with buttery garlic her Boursin Cheese sauce. The ideal Thanksgiving or Christmas side dish that won't take up oven space -- goes perfectly with
Course: Side Dish
Cuisine: American
Servings: 10 servings
Calories:
- 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
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.
You can absoluely double this recipe. Just be sure your pan or pot is large enough to hold everything.
If you can't find Boursin where you live, use Alouette Garlic and Herb or Garlic and Herb Goat Cheese.