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
2 ears corn, shucked
1/3 cup heavy cream
3 tbsp crumbled blue cheese
Freshly ground black pepper
¼ cup pine nuts
2 large tomatoes, thickly sliced
Fresh basil, chopped for garnish
Scrape kernels off cob. Set saucepan over medium heat. Add kernels and cream. Cook 5 minutes. Uncover, and cook another 5 minutes.
Stir in blue cheese and pepper; continue cooking uncovered, stirring occasionally, until sauce thickens, about 5 minutes.
In small pan over medium heat, toast pine nuts until fragrant and golden, 2 to 4 minutes.
Divide tomato slices among plates, and top with corn. Top with pine nuts. Garnish with fresh basil. Serves 4 as appetizer or side dish.
