Written by Sarah Miller
Boursin Cheese Corn is a game-changer for anyone tired of the same old sides at dinner. Ever sat at a potluck and wondered how to make your dish the one everyone talks about on the way home? I’ve so been there. You want creamy, cheesy, and, most importantly, ridiculously easy comfort food.
I stumbled into this recipe one night when plain ol’ buttered corn was the only thing in my freezer and now, well, let’s just say it’s kind of famous in my friend circle. (Check out these other knockout holiday sides like smoked mac and cheese and delicious classic stuffing, too!)
Recipe highlights
Listen, this is not your grandma’s cream corn. (No insult to her, bless her heart.) This is fancy-feeling but takes like zero effort. If you can operate a stovetop and open a box of Boursin, you’re halfway there.
If you love creamy, comforting sides, you’ll also want to try these crispy ranch potatoes and smoked sausage or my all-time favorite savory creamy garlic mashed potatoes for crowd-pleasing options at any meal.
What makes this Boursin Cheese Corn recipe so irresistible? It’s creamy in the richest, silkiest way. The Boursin’s herby punch levels up even cheap frozen corn (which, let’s be real, is what I use about 85% of the time). The flavor is, hmm… like restaurant-quality, honestly. And it’s adaptable. Add bacon. Or diced jalapeños. Even the pickiest kid or skeptical uncle goes back for seconds. My tip: include a dash of smoked paprika for a little magic. Trust me.
| Ingredient | Quantity | Notes |
|---|---|---|
| Frozen Corn | 4 cups | Or fresh corn when in season |
| Boursin Cheese | 1 wheel (5.2 oz) | Garlic & Fine Herbs recommended |
| Butter | 2 tbsp | For sautéing |
| Milk or Cream | 1/4 cup | Optional, to adjust creaminess |
| Salt & Pepper | To taste | Essential for flavor |
How to make this cheesy corn recipe from scratch
Okay, let’s get down to business. You don’t need fancy gadgets or ingredients (but if you’ve got fresh corn, wow, brag a bit).
Start with your corn – frozen or fresh, doesn’t matter. Sauté it in a big skillet with a touch of butter, just until it’s glossy and smells sweet. Now, here’s the good stuff: break up a wheel of Boursin cheese (I usually grab the Garlic & Fine Herbs flavor) and toss it right in. Stir it until everything’s melting together. Add a splash of milk or cream to loosen it up. If you want to get wild, sprinkle in extra shredded cheese. Simmer gently, stirring, until it’s all thick and bubbly.
Literally, it’s easier than making boxed mac and cheese. It’s that forgiving. If it looks too thick? Add another splash of milk. Too soupy? Let it bubble for another minute. Taste, season with salt, pepper, maybe a tiny bit of cayenne if you’re feeling zesty. Done.
What should I serve Boursin cheesy corn with?
This dish is basically the universal adapter for main courses. But hey, here are some of my go-to combos:
- Pairs like a dream with juicy grilled chicken or smoky barbecue ribs for summer cookouts.
- Makes a cozy match with roasted turkey or any kind of ham for the holidays.
- Stands up to steak night – actually, sometimes it outshines the steak.
- Doubles as a taco filling or a baked potato topper when I’m feeling lazy but creative.
Once you try it, let me know what you pair it with! (PS: Leftovers – if that ever happens – are awesome in quesadillas.)
For more inspiration on how to arrange an unforgettable holiday table, check out these festive Christmas salad ideas.
Storage and reheating
Got leftovers? First of all… surprise! But if you do: scoop any extra Boursin Cheese Corn into an airtight container as soon as it cools off. It stays fresh in the fridge for 3-4 days, easy. When you’re ready for round two, reheat gently in the microwave or on the stove. Add a small splash of milk if it seems stiff – that helps restore its creamy swagger. I wouldn’t freeze it, though. The texture can get a little weird after thawing out. Learned that the hard way, not recommended.
More Amazing Recipes for the Holiday Season
If you loved this one, you HAVE to check out some of my other favorites. Honestly, the holidays are a perfect excuse to just go wild with new sides. Imagine your table bursting (okay, slight exaggeration) with flavor – friends and family will talk about it for ages.
Try out my smoked mac and cheese, the ultimate party appetizer with baked brie and jam, or sweet-and-salty maple glazed carrots. Oh, and don’t forget the all-star crispy roasted potatoes. These are all virtual crowd-pleasers and shockingly easy for how good they taste. Don’t stress too much about perfection; sides are meant to be comforting!
Common Questions
Can I use a different cheese instead of Boursin cheese?
You can, but the Boursin cheese gives it that herby, creamy flavor you really want. Cream cheese with herbs is a decent swap if you’re desperate.
Is it okay to use canned corn?
Yup, totally fine! Just be sure to drain it first so things don’t get watery.
How do I make it spicy?
Add some diced jalapeños, a pinch of chili flakes, or a little hot sauce. It’s super adaptable.
Do I need to thaw frozen corn first?
Not really. Just toss it straight into the pan; it’ll thaw as it cooks.
The Only Corn Side You Need
Okay, real talk – once you taste this Boursin Cheese Corn, you’ll understand why it’s earned a spot at every one of my family get-togethers. Easy, flexible, and completely addictive. Give it a shot, tweak as you see fit. And if you want to dive deeper, take a peek at Boursin Creamed Corn – TastyAZ or The Best Cheesy Corn Recipe with Boursin Cheese – Home & Plate for even more ideas and personal spins on this classic. Can’t wait to hear what you think – let me know how yours turns out!
Boursin Cheese Corn
Ingredients
Main Ingredients
- 4 cups Frozen Corn Or fresh corn when in season
- 1 wheel (5.2 oz) Boursin Cheese Garlic & Fine Herbs recommended
- 2 tbsp Butter For sautéing
- 1/4 cup Milk or Cream Optional, to adjust creaminess
- Salt & Pepper To taste, essential for flavor
Instructions
Preparation
- Sauté the corn in a large skillet with butter until glossy and sweet-smelling.
- Add the Boursin cheese and stir until melted.
- Pour in a splash of milk or cream to adjust the creaminess.
- Simmer gently, stirring until thick and bubbly.
- Season with salt, pepper, and cayenne, if desired.