Truffle Creamed Corn
Sidetrack
“Truffles and corn work really well together in a one-two-punch combo. The contrast of the sweet corn and the fragrant, pungent truffle makes for a delicate yet rich dish. Fresh truffles are best here, but truffle oil is a great economical alternative.” – Jason Greer
Truffle Creamed Corn
Sidetrack
Course Side Dish
Cuisine American
- 2 cups corn
- ¾ cup yellow onion, diced
- 6 Tbsp. butter, divided
- 1 tsp. minced garlic
- 2 cups half & half
- 1 bay leaf
- 1 Tbsp. lemon juice
- 1 tsp. kosher salt
- 4 Tbsp. chives, minced
- Maldon sea salt, to taste
- Drizzle of truffle oil or sprinkle of fresh truffle shavings
- Parmesan, Pecorino Romano, or hard salty cheese of your licking, to taste
Grate corn on a box grater, or cut off the cob, and lightly pulse in a food processor. Set aside.
Scrape corn cobs with the back of a knife, and add corn pulp to the reserved corn.
Over medium heat, sweat the onion in 2 tablespoons of butter until soft. Add garlic and corn, and sauté for 5 minutes on low heat. Stir frequently, so garlic doesn’t burn. Add half & half and the bay leaf.
Bring to a simmer, and reduce by half, about 15 minutes, stirring frequently to prevent the bottom from scorching. Allow to cool slightly. Season with lemon juice and salt.
Melt remaining butter in a small skillet over medium heat. Sauté corn until warmed through, and then add chives.
Remove from heat, and whisk until it has tightened up slightly but still resembles the texture of a loose risotto. Pour directly into the center of a plate or serving platter.
Season with flaky Maldon sea salt. Drizzle truffle oil, or add grated fresh truffle across the top.
Using a microplane, grate cheese over top, and serve.
Keyword corn, creamed corn, sidetrack, Truffle
