Corn Pudding with Truffle and Mozzarella
A fresh, unctuous corn dish of local corn, Italian mozzarella and summer black truffles (these are more pale, and lighter in aroma and flavor than winter truffles).
Ingredients
- 2 cobs fresh yellow corn
- 1 pat butter to taste
- 1/4 cup cream, or half-and-half
- salt to taste
- fresh mozzarella slices
- 1 fresh truffle or truffle oil
- coarse sea sale for finishing
- chives chopped
Instructions
- Cut the kernels off a fresh cob of corn.
- Sauté them in a skillet over medium heat with a little butter until sweated down, then add a little cream.
- Blend this with salt until smooth, and spread onto a plate.
- Slice some fresh buffalo milk mozzarella over the top of the corn.
- Use a mandolin to slice the truffle and sprinkle over the cheese (or drizzle high-quality truffle oil).
- Top with coarse sea salt and chopped chives.