Saturday, September 20, 2014

Pan Roasted Sweet Corn with Tomatoes, Basil and Gorgonzola

With gardens still producing copious amounts of corn, tomatoes and basil, today I've put together a side dish that everyone loves. You can make it in advance as it is served at room temperature. The ingredients provide all the flavor you need for a delicious accompaniment to any good, late summer meal.

Julian's Roasted Sweet Corn with Tomatoes, Basil and Gorgonzola
If you have never tried pan roasting sweet corn, you are in for a treat. It's simple to prepare and makes a nice change from the classic 'corn on the cob'.  I know there are many gizmos and gadgets to cut corn from the cob, but I've never found one that works as well as my large chef's knife. I simply cut the stalk end of the cob off so I have a flat surface, stand the corn up in a large pie plate, and cut down the cob in 4 strokes easily cutting of all of the kernels which are caught in the pie plate.

Roasting the Corn with Mild Peppers from My Garden
4-5 large ears of corn, cleaned, shucked and kernels removed
2-3 tablespoons olive oil
1 pepper or onion, chopped
1 pint (or approximately 10) cherry tomatoes, cut in half
1 small lime, cut in half and seeded
1 cup of loosely packed basil leaves, washed, stemmed and chopped
1/2 cup Gorgonzola or other similar cheese, crumbled

Heat the oil in a large non-stick skillet or a well seasoned cast iron skillet. Add the chopped pepper or onion and cook for 3-4 minutes, until tender. Add the sweet corn and allow to cook for another 2-3 minutes to brown. Stir gently and continue cooking for 3-5 minutes more until the corn has nice brown markings throughout and it tender. A a pinch of salt and several grinds of fresh black pepper. Taste for doneness and correct seasoning. Remove from heat and let cool for 5 minutes.

Gently stir in the tomato halves, squeeze in the lime juice and add one half of the of the fresh chopped basil leaves. Stir in half the cheese and let the mixture blend and come to room temperature. Plate for serving and sprinkle with the remaining cheese and basil.

Summer on Your Palate

No comments:

Post a Comment