Creamed Corn with Gorgonzola, Tomatoes and Pine Nuts

Creamed Corn with Gorgonzola, Tomatoes and Pine Nuts
Adapted from nytimes.com
Creamed Corn with Gorgonzola, Tomatoes and Pine Nuts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from nytimes.com

Ingredients

  • 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.

Directions

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. 2. Stir in blue cheese and pepper; continue cooking uncovered, stirring occasionally, until sauce thickens, about 5 minutes. 3. In a small pan over medium heat, toast pine nuts until fragrant and golden, 2 to 4 minutes. 4. Divide tomato slices among plates, and top with corn. Top with toasted pine nuts; garnish with fresh basil. Yield: 4 servings as an appetizer or side dish.

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