Ingredients
- 4 ears corn
- 1 tablespoon white truffle oil
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 small clove garlic, peeled and crushed
- 1 ½ cups chanterelles, trimmed and cut into equal pieces
- 2 tablespoons garlic chives, sliced on an angle into 1/2-inch pieces
- Nutritional Information
Nutritional analysis per serving (4 servings)
192 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 5 grams protein; 333 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Bring a large pot of water to a boil. Add corn, and turn off heat. Let sit 15 minutes. Remove corn, and cut kernels off into a large bowl. Scrape cobs over bowl to extract as much juice as possible. Immediately sprinkle with truffle oil, and season with salt and pepper to taste. Mix well.
- In a small saute pan, heat olive oil and garlic over medium high heat. Add chanterelles. Season with salt and pepper to taste, and saute, stirring, until chanterelles are soft, about 3 minutes. Do not cook off all the liquid. Remove garlic clove, and discard. Stir in garlic chives.
- Add chanterelle mixture to the corn, and stir gently to combine. Adjust seasoning. Serve warm or cold.
Dining and Cooking