Creamed Corn with Gorgonzola, Tomatoes and Pine Nuts
By á-49368
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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.
Details
Servings 4
Adapted from nytimes.com
Preparation
Step 1
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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