- 4
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Ingredients
- 4 SERVINGS
- 2 ears corn, shucked
- 1/3 cup heavy cream
- 3 tablespoons crumbled blue cheese
- Freshly ground black pepper
- 1/4 cup pine nuts
- 2 large tomatoes, thickly sliced
- Fresh basil, chopped for garnish.
Preparation
Step 1
Scrape kernels off cob.
Set a saucepan over medium heat, add kernels and cream, and cook for 5 minutes. Uncover, and cook for another 5 minutes.
Stir in blue cheese and pepper; continue cooking uncovered, stirring occasionally, until sauce thickens, about 5 minutes.
In a 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 toasted pine nuts; garnish with fresh basil.