Let me just admit right now that this is basically just a continuation of my fascination with Boursin cheese. Much like bacon, I'm starting to believe it makes everything taste better. So I've been finding all sorts of dishes to stick it in, and I have yet to be disappointed. This is a cheesy version of creamed corn, and it works beautifully.
Boursin Creamed Corn with Pancetta
Adapted from Home and Plate blog
4 ounces cubed pancetta
8 cobs fresh corn, husked and cut from the cob
1 bunch sliced green onions
½ cup (1 stick) unsalted butter
2 cups heavy cream
Over medium-high heat in a large pan, fry the pancetta until it begins to crisp. Add the corn, green onions, and butter and stir until corn is cooked through, about 7 minutes. Add the heavy cream and season with the salt and pepper. Reduce the heat to medium and stir the creamed corn until it has thickened and reduced, about 15 minutes. Add the Boursin cheese and melt into the cream sauce. Reduce further, if desired, until corn is as thick as desired.
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 (5.2-ounce) package Garlic & Fine Herbs Boursin cheese
¼ teaspoon freshly ground black pepper
1 (5.2-ounce) package Garlic & Fine Herbs Boursin cheese
Over medium-high heat in a large pan, fry the pancetta until it begins to crisp. Add the corn, green onions, and butter and stir until corn is cooked through, about 7 minutes. Add the heavy cream and season with the salt and pepper. Reduce the heat to medium and stir the creamed corn until it has thickened and reduced, about 15 minutes. Add the Boursin cheese and melt into the cream sauce. Reduce further, if desired, until corn is as thick as desired.
Makes 8 servings
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