Creamed Corn with Gorgonzola, Tomatoes and Pine Nuts

By Melissa Clark

Creamed Corn with Gorgonzola, Tomatoes and Pine Nuts
Andrew Scrivani for The New York Times
Total Time
15 minutes
Rating
4(196)
Comments
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This light summer meal comes together quickly: Corn kernels are simmered in a cream enhanced with blue cheese and pepper. It's then served on tomato slices and topped with pine nuts for a meal that embraces and enhances the season’s bounty.

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Ingredients

Yield:4 servings as an appetizer or side dish
  • 2ears corn, shucked
  • ⅓cup heavy cream
  • 3tablespoons crumbled blue cheese
  • Freshly ground black pepper
  • ¼cup pine nuts
  • 2large tomatoes, thickly sliced
  • Fresh basil, chopped for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

224 calories; 17 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 7 grams protein; 149 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. Step 2

    Stir in blue cheese and pepper; continue cooking uncovered, stirring occasionally, until sauce thickens, about 5 minutes.

  3. Step 3

    In a small pan over medium heat, toast pine nuts until fragrant and golden, 2 to 4 minutes.

  4. Step 4

    Divide tomato slices among plates, and top with corn. Top with toasted pine nuts; garnish with fresh basil.

Ratings

4 out of 5
196 user ratings
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Comments

Lizy

The sweetness from the corn and the sharpness from the blue cheese are a perfect match! As much as I love plain old corn on the cob, I will certainly vary this recipe with corn on the cob from now until the end of the season!

Hut

Take it up a notch and serve on fried green tomatoes.

K Thompson

Looks good. Summery. How about on pasta? As is, this would pass as a side not a meal at my house...

todd sf.

To make this into a true “main dish meal”, I added some chopped bacon into the mix. As others have noted, it would be great on pasta. I served it over large slices of Heirloom tomatoes. Seriously delicious, this……..

Sheila Pulver

A failed experiment: I wanted to turn this recipe into a sturdier supper on a cool late September night with the last of the corn and tomatoes, so I chopped up one tomato and added it to the corn/cream/gorgonzola (with some minced garlic) for the last couple of minutes, and topped it with a few handfuls of arugula, and then spooned it onto warm flour tortillas. It was tasty but too wet and messy.

mary kaltenbach

This is delicious as a pasta sauce. Used 3 ears of corn, about 1 cup cream/whole milk. Flavored it with a Parmesan rind simmering for awhile. Added chopped fresh tomato and chopped fresh leaf parsley. Use pasta water or more milk/cream to make it moist. Add a little salt and pepper. Save some tomato and parsley to garnish on top. Serves with scallops and salmon. Really good.

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