By Melissa Clark
- Total Time
- 15 minutes
- Rating
- 4(190)
- Notes
- Read community notes
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)
225 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; 6 grams protein; 151 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.
Preparation
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.
Step
2
Stir in blue cheese and pepper; continue cooking uncovered, stirring occasionally, until sauce thickens, about 5 minutes.
Step
3
In a small pan over medium heat, toast pine nuts until fragrant and golden, 2 to 4 minutes.
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
190
user ratings
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Cooking Notes
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...
REBECCA CHERRY
I was skeptical about placing warm, if not hot, creamed corn onto room temperature tomato slices, as I am not a big fan of mushy, warm tomato. while the tomato did change slightly in texture due to the warmth, it remained cool enough for me to enjoy. the corn mixture is a special treat, it's taste reminded me of fancy Mac-n-cheese. it is the combination of the two, complimented by basil garnish, that makes this dish. The pine nuts were distracting for me.
Kevin Osinski
To make as a pasta sauce, use 4 oz tomatoes and 1-2 oz blue cheese. Toss with 5-6 oz pasta, cooked. Serves 2-3.
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.
Summer M
I made this but served it chilled, delicious!
Kevin Osinski
To make as a pasta sauce, use 4 oz tomatoes and 1-2 oz blue cheese. Toss with 5-6 oz pasta, cooked. Serves 2-3.
Marianne
Looking for corn as a side dish for Thanksgiving. To anyone who's cooked this dish: Could it simply be served in a serving dish, without the tomatoes?
Lisa B
I added a squirt or two of lemon juice and a sprinkling of sea salt at the end. I imagine lime juice would work too. Perfect way to use my Cherokee Purple tomatoes.
Mary
Easy and delicious. I did not love it on the tomato slices. Next time I might just through some sliced cherry tomatoes in to cook at the end. Makes a great pasta sauce.
jen
This was heaven sent. Fresh corn and tomato are paired nicely with the richness of gorgonzola. And I'd only make this with gorgonzola here because it's perfect here.
DJ
Wow-weeee! Family loved it!
Nan
Loved this. Didn't use the pine nuts, as we're a nut-free household but we didn't miss them. It was delicious & easy, my top two requirements.
pistolnyc
avoid pine nuts from China. Bad news, look it up
Mary
Fabulous combination. Where has this been all my life? I used a good quality blue cheese because that's what I had. Next time I will cook the corn cheese mixture a little less. Rave reviews from my guests tonight.
Julie
It was tasty, but the corn mixture needed salt. Also, I think more cheese could be added.
Darya
OMG. This is outrageously good! and simple. Served it with burgers this first time. Going to make it often now thru the corn and tomato season. Thank you!
Susan Alexander
Used a very creamy gorgonzola. A sharper one would have been better. Otherwise all right. Reheated leftovers and jus tossed in chopped up Roma (plum) tomatoes, which worked well.
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