I think this could possibly be classified as a salsa, but it can also be a side dish. I came across some black truffle oil in an Italian market a couple of years ago and got the idea to try it with the great seasonal corn we get out here every year. It's such a simple recipe, but something about the combination of ingredients really worked. It was really just a bit of an accident the way it turned out.
Ingredients:
Start with 8 or 9 fresh ears of corn in the husk (you can also use frozen corn if you can't get fresh)
Cook the corn in boiling water for 20 minutes. Remove from water and let cool
Cut the cooked kernels from the cobs
With your hands, break down the pieces of corn into single kernels
Sprinkle the paprika over the corn kernels and set aside
In a skillet on medium to high heat, add the grapeseed oil, diced onions, and diced serrano peppers. Begin to brown the mixture.
Continue browning and stirring until the onions and peppers soften.
Turn heat down to low to medium and add the corn sprinkled with paprika, the butter, the salt, and the black truffle oil. Stir the mixture well for about five minutes to fuse everything together. also here you can adjust salt and truffle oil. But be careful with the truffle oil. start with less and add a bit at a time after tasting.
Remove from heat and let stand for five minutes.
Ingredients:
- 8 or 9 ears of fresh corn in the husk
- 1 medium onion finely diced
- 4 small serrano peppers finely diced
- 1&1/2 tablespoons of butter
- 2 teaspoons of black truffle oil (adjust accordingly, start small)
- 2&1/2 teaspoons of salt (adjust accordingly)
- 2 tablespoon of grapeseed oil
- 2 teaspoons of Spanish paprika
Start with 8 or 9 fresh ears of corn in the husk (you can also use frozen corn if you can't get fresh)
Cook the corn in boiling water for 20 minutes. Remove from water and let cool
Cut the cooked kernels from the cobs
With your hands, break down the pieces of corn into single kernels
Sprinkle the paprika over the corn kernels and set aside
In a skillet on medium to high heat, add the grapeseed oil, diced onions, and diced serrano peppers. Begin to brown the mixture.
Continue browning and stirring until the onions and peppers soften.
Turn heat down to low to medium and add the corn sprinkled with paprika, the butter, the salt, and the black truffle oil. Stir the mixture well for about five minutes to fuse everything together. also here you can adjust salt and truffle oil. But be careful with the truffle oil. start with less and add a bit at a time after tasting.
Remove from heat and let stand for five minutes.