Corn Salad With Chanterelles, Garlic Chives And Truffle Oil
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4ears corn
- 1tablespoon white truffle oil
- Kosher salt
- Freshly ground black pepper
- 1tablespoon extra virgin olive oil
- 1small clove garlic, peeled and crushed
- 1½cups chanterelles, trimmed and cut into equal pieces
- 2tablespoons garlic chives, sliced on an angle into ½-inch pieces
Nutritional analysis per serving (4 servings)
157 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 4 grams protein; 306 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Bring a large pot of water to a boil. Add corn, and turn off heat. Let sit 15 minutes. Remove corn, and cut kernels off into a large bowl. Scrape cobs over bowl to extract as much juice as possible. Immediately sprinkle with truffle oil, and season with salt and pepper to taste. Mix well.
- Step 2
In a small saute pan, heat olive oil and garlic over medium high heat. Add chanterelles. Season with salt and pepper to taste, and saute, stirring, until chanterelles are soft, about 3 minutes. Do not cook off all the liquid. Remove garlic clove, and discard. Stir in garlic chives.
- Step 3
Add chanterelle mixture to the corn, and stir gently to combine. Adjust seasoning. Serve warm or cold.
Private Notes
Comments
Great dish to highlight seasonal ingredients.
Great dish to highlight seasonal ingredients.