Grilled Corn With Marscapone, Butter And Truffles

1. 1

   Take 1/2 the butter and cook in a pan over medium high heat until dark brown and nutty smelling, (3-5 minutes)pass through a coffee filter and place in the freezer until hard

2. 2

   Mix together the mascarpone, parmesan, 1/2 the truffle oil and 1/2 the chopped truffle, season to taste and place in the fridge until later

3. 3

   Slice mushrooms and chop the garlic

4. 4

   In a hot saute pan add a little oil and saute the mushrooms and garlic with a pinch of salt for 45 seconds, place in a strainer or a towel and squeeze out all the juice (if you squeeze hard enough you'll get about 3floz

5. 5

   In a small sauce pan bring mushroom stock to the boil reduce heat to low add the truffles and slowly add the remaining butter , then add the brown butter season with salt and pepper a couple of drops of lemon juice and the remaining truffle oil keep warm.

6. 6

   Grill the corn

7. 7

   Spread out the mascarpone on a plate or serving dish place the corn on top, spoon the butter sauce over

8. 8

   have your truffle over the corn and enjoy

* Per serving · 4 servings · Values may vary.