Truffle* Creamed Corn
Inspired by Carlo and Johnny
~Allison~
Ingredients
4 C. Fresh Sweet Corn (~ 5 ears) – divided
2/3 C. Sweet or White Onion
1 Clove Garlic – minced
1 T. Butter
Parmesan Rind (optional)
1 C. Heavy Whipping Cream
4 oz. Cream Cheese – softened
2 – 3 T. Black Truffle Oil * (to taste)
1/2+ t. White Pepper (to taste)
1/2+ t. Granulated Sugar (to taste)
Pinch of Salt (to taste)
Garnish (optional)
Shredded Parmesan Cheese
Button or Cremini Mushrooms – shaved or very thinly sliced
Chives and/or Parsley
Directions
Shuck and Cut Corn off the cob. Scrape cob to get as much “milk” out of it as possible.
Small Dice Onion (no larger than the size of a Corn Kernal)
Mince Garlic.
Over medium heat, melt Butter in saucepan. Add Parmesan Rind (if using). Saute Onion and Garlic until transluscent and just starting to brown.
Meanwhile, in a food processor or blender, puree 2 C. of the fresh Corn.
When the Onion/Garlic is translucent, add Heavy Whipping Cream, Cream Cheese, Truffle Oil,
Pepper and Sugar, stirring until the Cream Cheese is melted. Remove Parmesan Rind (if using).
Add Corn Kernals and Pureed Corn.
While stirring, allow mixture to come to a slight bubble/boil. Cover the saucepan and reduce the heat to simmer. Cook for approximately 20 minutes, stirring occasionally.
Add a pinch of Salt. Adjust seasonings per your taste.
I use 3 T. Truffle Oil but some prefer more or less.
Garnish with Shredded Parmesan, shaved mushrooms and parsley or chives.
~serves 6~
*If you aren’t a truffle fan, omit the truffle oil and add more seasonings to taste.
You can also substitute any infused oil that you like. Garlic, Basil, Sundried Tomato, Italian are all great options. Include a garnish that compliments your choice
