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Ingredients
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Creamed Corn Base
Finish & Truffle
Method
Creamed Corn Base
- 1
Prepare corn
If using fresh corn, shuck the ears and cut kernels off the cob with a sharp knife. Reserve any milky silk; optionally scrape the cob with the back of the knife to release extra juice. If using frozen, thaw and drain any excess water.
- 2
Sauté aromatics
Heat a 12-inch skillet over medium heat. Add 2 tablespoons unsalted butter. When butter foams, add the minced shallot and sauté until translucent, about 2 minutes. Add the minced garlic and cook 30 seconds until fragrant.
- 3
Cook corn
Add the 4 cups corn to the skillet and cook, stirring occasionally, until the corn is warmed through and begins to soften and develop a little color, about 4–6 minutes.
- 4
Make roux
Sprinkle 1 tablespoon flour over the corn and stir to coat. Cook 1 minute to remove the raw flour taste.
- 5
Add dairy and simmer
Pour in 1 cup heavy cream and 1 cup whole milk, stirring to combine. Bring the mixture to a gentle simmer, then reduce heat to low. Stir in 1 teaspoon sugar, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Simmer gently, stirring occasionally, until the cream thickens and coats the back of a spoon, about 8–10 minutes.
- 6
Optional texture adjustment
For a creamier texture, use an immersion blender to pulse about one-quarter to one-third of the mixture right in the skillet (or transfer 1–2 cups to a blender), then return to the pan and stir to incorporate. This will release some starch from the kernels and thicken the sauce without overcooking the corn.
Finish & Truffle
- 7
Finish with cheese and butter
Remove skillet from heat. Stir in 1 ounce finely grated Parmesan and 1 tablespoon cold cubed unsalted butter until melted and smooth. Taste and adjust seasoning with more salt and pepper if needed.
- 8
Add truffle oil and herbs
Drizzle 1 teaspoon black truffle oil over the creamed corn and fold gently to combine. Be conservative with truffle oil — start with the listed amount and add up to another 1/2 teaspoon if you want a stronger truffle note. Stir in 2 tablespoons thinly sliced fresh chives and 1/2 teaspoon lemon zest if using; the zest brightens the dish.
- 9
Rest and serve
Let the creamed corn rest for 2–3 minutes off the heat to allow flavors to marry and the sauce to thicken slightly. Serve warm as a rich side dish. Garnish with an extra small drizzle of truffle oil and a few chive snips at the table if desired.