Couscous with Corn and Blue Cheese

In this one-pot side dish, couscous is cooked with fresh corn to soak up its sweet flavor. A touch of cayenne and crumbled blue cheese add heat and tang.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 tsp. coarsely chopped fresh thyme
  
  


• 
  
  2 cups fresh corn kernels (from 3 to 4 medium ears)
  
  


• 
  
  1 cup sliced scallions (white and green parts)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 cup couscous
  
  


• 
  
  Pinch of cayenne
  
  


• 
  
  2 Tbs. crumbled blue cheese
  
  


• 
  
  Freshly ground black pepper
  
  

Melt the butter in a 4-quart saucepan over medium-high heat. Stir in the thyme and cook until fragrant, a few seconds. Add the corn, scallions, and 1/2 tsp. salt. Cook, stirring frequently, until the scallions are softened, about 1 minute. Add 1 cup couscous, stir, and then add 1 cup of boiling water and the cayenne and stir again.

Remove from the heat, cover, and let stand 5 minutes. Fluff with a fork,
stir in 2 Tbs. crumbled blue cheese, and season to taste with salt and
pepper. Serve hot or at room temperature.