Boursin Creamed Corn
Sweet summer corn, creamy Boursin cheese, and a splash of buttermilk come together to create an incredibly rich and flavorful side dish without feeling heavy. Finished with just the right touch of acidity and a hint of heat, this skillet creamed corn is the perfect companion to everything from grilled steaks to roasted chicken.
Ingredients
- 6 ears fresh sweet corn, kernels removed
- 2 tbsp butter
- 1/2 medium red onion, finely diced
- 1/2 tsp kosher salt
- 1/2 tsp white pepper
- 2 tsp red wine vinegar
- 1 tsp hot sauce, or to taste
- 1 (5.2-ounce) package Garlic & Fine Herbs Boursin cheese
- 1-3 tbsp buttermilk
- 1 small jalapeño, finely diced (optional)
Instructions
- Melt the butter in a large skillet over medium-low heat. Add the red onion and, if using, the jalapeño. Cook for 5 to 6 minutes, stirring occasionally, until softened but not browned.Increase the heat to medium and stir in the corn, kosher salt, and white pepper. Cook for 3 to 4 minutes, stirring frequently, until the corn is hot and just beginning to become tender.Add the red wine vinegar and hot sauce. Cook for 1 minute, allowing the vinegar to mellow and the flavors to come together.Reduce the heat to low and add the Boursin cheese. Stir until completely melted and evenly coats the corn.Stir in 1 tablespoon of buttermilk. Add additional buttermilk, 1 tablespoon at a time, until the creamed corn reaches your desired consistency. Taste and adjust the seasoning before serving.
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