|Julian's Roasted Sweet Corn with Tomatoes, Basil and Gorgonzola|
|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|