House Creamed Corn Recipe

Inspired by Olio

Time30m

Serves4

Mascarpone, Crumbled Chorizo, Poached Egg, White Truffle Oil, Crispy Brussel Sprouts

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Ingredients

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1
Prepare the Chorizo
In a skillet over medium heat, cook the crumbled chorizo until browned and crispy, about 5-7 minutes. Remove from heat and set aside.
2
Make the Creamed Corn
In a large saucepan, combine the sweet corn kernels and mascarpone cheese. Cook over medium-low heat, stirring occasionally until heated through and creamy, about 8-10 minutes. Season with salt and black pepper.
3
Poach the Eggs
In a separate pot, bring water to a gentle simmer. Crack each egg into a small bowl, then gently slide into the simmering water. Poach for about 3-4 minutes or until the whites are set but yolks are still runny. Remove with a slotted spoon and set on a paper towel to drain.
4
Crisp the Brussels Sprouts
In the same skillet used for the chorizo, add olive oil and heat over medium-high heat. Add Brussels sprouts (halved) and cook until crispy and browned, about 5-6 minutes. Season with salt and pepper.
5
Assemble the Dish
In a serving bowl, spoon the creamed corn mixture, top with crispy Brussels sprouts, crumbled chorizo, and a poached egg. Drizzle with white truffle oil before serving.