eat make read

As summer is slowly saying it’s last good-bye’s, I’ve been hanging on to the last of its vegetables. Specifically, tomatoes and corn, both of which have been outstanding this year. I’ve never been a huge tomato fan, certainly not the kind of person to slice one up and eat it, but in the past few years I’ve been slowly dabbling in them finally gotten to actually like exactly that. And corn, I mean, even I (the pickiest kid ever) have always liked it. So when I saw a recipe for creamed corn in the New York Times my interested was immediately piqued. And then I read that it included gorgonzola and tomatoes and there was no question that I’d be making it.

Besides the oh-so-delicious ingredients, this recipe is quick and a bit carefree. Simply cut the kernels from a few cobs of corn and simmer them in a little cream. Go about getting the rest of your meal ready and about ten minutes later add a hunk of gorgonzola cheese. Soon, it will start to thicken up and bubble a bit.

Once the corn mixture is nice and thick, you’ll spoon it over the slices of tomatoes and top each off with a little basil and pecans. This is when you might want to take a second to admire the beauty of something so simple and unprocessed. Then when you actually take your first bite, if you’re like me you’ll be admiring the flavors of the sweet corn paired with the creamy, slightly tangy cheese and the juicy bite of late summer tomatoes. I love fall, but I’ll sure be sad to see these vegetables go.

creamed corn with gorgonzola + tomatoes
adapted from the New York Times

2 ears corn, shucked
1/3 cup heavy cream
3 tablespoons gorgonzola (like gorgonzola dolce)
Freshly ground black pepper
1/4 cup pecans, crushed
2 large tomatoes, thickly sliced (I especially like green zebras, but any tomato will do)
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 gorgonzola and pepper; continue cooking uncovered, stirring occasionally, until sauce thickens, about 5 minutes.

3
Divide tomato slices among plates, and top with corn. Top with pecans; garnish with fresh basil.