Blanch the Corn: Bring a pot of salted water to a boil. Add the corn kernels and blanch for 2 minutes. Drain immediately and shock in ice water to stop the cooking process. Drain again.
Sauté the Corn: In a large skillet, melt Butter over medium heat. Add the blanched corn kernels and sauté for 5-7 minutes, stirring occasionally, until lightly golden.
Add Dairy & Cheese: Pour in Heavy cream and stir in Mascarpone cheese until melted and smooth. Add Parmesan cheese and stir until melted and incorporated.
Season: Season with Salt and White pepper.
Finish: Remove from heat and stir in Truffle oil. Serve immediately.
Ingredients
6
Corn
61440ears of corn-fresh, kernels removed
Dairy
4 tbsp59Butter-European style, unsalted
1/2 cup118Heavy cream
1/4 cup59Mascarpone cheese
Cheese
1/4 cup28Parmesan cheese-freshly grated
Seasoning
1/2 tsp2.5Salt-flaky sea salt
1/4 tsp1.25White pepper-ground
Flavorings
1 tsp5Truffle oil-white
Equipment
Large skillet
Pot
Ice bath
Knife
Cutting board
Instructions
Blanch the Corn: Bring a pot of salted water to a boil. Add the corn kernels and blanch for 2 minutes. Drain immediately and shock in ice water to stop the cooking process. Drain again.
Sauté the Corn: In a large skillet, melt Butter over medium heat. Add the blanched corn kernels and sauté for 5-7 minutes, stirring occasionally, until lightly golden.
Add Dairy & Cheese: Pour in Heavy cream and stir in Mascarpone cheese until melted and smooth. Add Parmesan cheese and stir until melted and incorporated.
Season: Season with Salt and White pepper.
Finish: Remove from heat and stir in Truffle oil. Serve immediately.
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