These last days of summer produce are bittersweet. I love the last gasps of the warm weather, especially tomatoes and corn. This recipe by Melissa Clark is a fantastic way to enjoy both together. I went a little lighter on the cream and cheese than Clark recommended (and regretted it), so I'm including the recipe as it was originally published. Don't be shy with the basil either -- the lift from the fresh, green herb really makes the dish.
Creamed Corn with Gorgonzola, Tomatoes and Pine Nuts
From The New York Times
Ingredients:
2 ears corn, shucked
1/3 cup heavy cream
3 tablespoons crumbled blue cheese
Freshly ground black pepper (lots of it!)
1/4 cup pine nuts
2 large tomatoes, thickly sliced
Fresh basil, chopped for garnish
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.
Photo: Andrew Scrivani for The New York Times
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