FRESH CORN w/GORGONZOLA, TOMS & PIGNOLI

By BobD

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.

Details

Servings 4
Adapted from nytimes.com

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.