Of the “thousand and one ways to prepare” summer corn, creaming it is one of the simplest, said Melissa Clark in The New York Times. To play off its naturally sweet flavor, I decided to add “crumbles of pungent gorgonzola.” This produced a “funky flavor” that worked well, but the texture called for some crunch. Pine nuts “added just the right textural contrast, while a few leaves of basil brightened up the dish.”
Creamed Corn With Gorgonzola, Tomatoes, and Pine Nuts
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