Truffled Cream Corn Recipe
parmesan cream/garlic / truffle oil
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Ingredients
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Cream Base
Corn Mixture
Method
Prepare the Cream Base
- 1
Heat the Cream
In a medium saucepan over medium heat, combine the heavy cream and minced garlic. Bring to a simmer, stirring occasionally, until the cream is slightly thickened, about 5 minutes.
- 2
Add Parmesan
Lower the heat and stir in the grated Parmesan cheese, salt, and black pepper. Continue stirring until the cheese is melted and the mixture is smooth. Remove from heat and set aside.
Cook the Corn
- 3
Sauté the Corn
In a large skillet over medium heat, melt the butter. Add the frozen corn kernels and sauté for about 8-10 minutes, or until the corn is heated through and slightly caramelized.
- 4
Combine with Cream
Pour the prepared cream base over the sautéed corn. Gently stir to combine and heat through for an additional 2-3 minutes.
- 5
Finish with Truffle Oil
Remove from heat and drizzle the truffle oil over the corn mixture. Stir gently to incorporate the truffle oil into the dish.
