It’s officially fall. And while I know fall is like, everyone’s favorite season, I’m not excited. Sure, I love coats and boots. And leaves are pretty. But I prefer flip flops, sunny beach days, fireworks and watermelon.
It is in the spirit of pretending it’s still summer that I give you this lovely (and easy) dish.
Yeah, the pretty sweet corn of summer isn’t really available anymore. But this works.
I had never really thought about how one would make creamed corn before. And “creamed corn” sounds kind of gross, even though I love corn and corn bread and corn pudding. Then I was reading this article in the New York Times and it sounded fast, easy and yummy. Obviously I had to try it.
I know. This lid isn’t the right size for this pot. Don’t judge me.
I didn’t feel like the pine nuts added a lot flavor-wise, but I think they have healthy fat and you can use the leftovers to make pesto. You should toast them. I did it on a cookie sheet, but you can also apparently toast them in a pan on medium heat for 2-4 minutes.
You also need a tomato (I thought this yellow one was pretty, and I wasn’t enamored with any of the red ones they had at the store) and some blue cheese or Gorgonzola. And basil.
This whole thing — including cutting the corn off the cob and plating — took 20 minutes. We ate it with some rotisserie chicken. Yum.
Blue cheese creamed corn with tomatoes and pine nuts (Adapted slightly from the New York Times)
2 ears of corn
1/3 cup heavy cream
3 tablespoons crumbled blue cheese
1/4 cup pine nuts
1-2 large tomatoes
Fresh basil (a few leaves, chopped)
Freshly ground black pepper
Preheat oven to 350. Cup kernels off the cob.
Set a saucepan over medium heat, add kernels and cream, cover and cook for 5 minutes. Uncover and cook for another 5 minutes.
Place pine nuts on a cookie sheet and toast in the oven for 5 minutes, then shake and toast another 3 minutes or so, until fragrant. Meanwhile, stir blue cheese into corn mixture. Continue cooking uncovered, stirring occasionally, until sauce thickens (about 5 minutes).
Cut tomatoes into thick slices and divide among plates (2-4). Top with corn and toasted pine nuts. Garnish with fresh basil and freshly ground black pepper.