Grilled Corn With Marscapone, Butter And Truffles – a delicious recipe with corn, black truffle, white mushrooms, garlic, mascarpone cheese, parmesan. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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
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
Slice mushrooms and chop the garlic
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
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
Grill the corn
7
Spread out the mascarpone on a plate or serving dish place the corn on top, spoon the butter sauce over
8
have your truffle over the corn and enjoy
642
kcal
Calories
38
g
Fat
37
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 yellow ears of corn, 2 ounces chopped black truffle, 1 pound white mushrooms, 2 cloves garlic chopped, and more.
Yes, Grilled Corn With Marscapone, Butter And Truffles falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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