Creamed Corn with Gorgonzola, Tomatoes and Pine Nuts

1. 1

   Scrape kernels off cob.

2. 2

   Set a saucepan over medium heat, add kernels and cream, and cook for 5 minutes.

3. 3

   Uncover, and cook for another 5 minutes.

4. 4

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

5. 5

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

6. 6

   Divide tomato slices among plates, and top with corn.

7. 7

   Top with toasted pine nuts; garnish with fresh basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.