This dish is the perfect mix of sweet and savory, and is sure to be a hit with your guests! The truffle cream adds a richness and depth of flavor to the corn, while the bacon provides a nice salty contrast. This dish can be served as a side or a main, and can be easily scaled up or down to accommodate your needs. Whether you’re hosting a dinner party or just looking for a new way to enjoy corn, this recipe is sure to please.
Ingredients
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (60 ml) white truffle oil
- 1/2 teaspoon (2.5 ml) salt
- 1/4 teaspoon (1.25 ml) black pepper
- 8 cups (2 L) frozen corn kernels, thawed
- 1/2 cup (120 ml) grated Parmesan cheese
- 4 strips bacon, diced
- 1/4 cup (60 ml) chopped chives
Method
- In a large pot, combine the cream, truffle oil, salt, and pepper. Heat over medium heat until warm.
- Add the corn and stir to combine. Cook for 5 minutes, or until the corn is heated through.
- Stir in the Parmesan cheese and bacon. Cook for 2 minutes, or until the cheese is melted and the bacon is crispy. Serve in bowls, and top with chives.
What other food it works well with
This dish pairs well with roasted meats or grilled seafood. Try it with a grilled steak or salmon filet.
Common Mistakes
Be careful not to overcook the corn, as it will become mushy. If you’re using fresh corn, you may need to cook it for a few minutes longer.
Nutritional Information
This dish is high in fat and calories, but is also a good source of protein and fiber. It can be made healthier by using low-fat cream and bacon, and avoiding the Parmesan cheese.
Allergens
This dish contains dairy, wheat, and egg. It can be made gluten-free by avoiding the Parmesan cheese.