Creamed Corn with Gorgonzola, Tomatoes and Pine Nuts

Ingredients

• 2 ears corn, shucked
• ⅓ cup heavy cream
• 3 tablespoons crumbled blue cheese
• Freshly ground black pepper
• ¼ cup pine nuts
• 2 large tomatoes, thickly sliced
• Fresh basil, chopped for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    225 calories; 16 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 6 grams protein; 31 milligrams cholesterol; 96 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings as an appetizer or side dish

Preparation

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.

15 minutes