Chef Ken has transformed his expertise and love for truffles into the perfectly luxe recipe for summer with the Truffled Corn on the Cob. He is renowned for his love for truffles. He was even the first American invited to participate in the annual Fiera Internazionale Tartufo Bianco D’ Alba. Below is the recipe for truffled corn on the cob, serves four. Ingredients:
4 ears sweet white corn
1 stick softened unsalted butter at room temperature
4 tablespoons finely chopped fresh black truffle
Remove the husks from the corn
, saving a few of the tender inner leaves to wrap it back up later. Carefully remove all of the strings. Spread a thin even layer of softened butter all over the corn. Sprinkle generously with chopped truffle. Season with a light sprinkle of salt. Carefully rewrap with a few of the inner leaves that were saved and then roll up each ear in aluminum foil.
This can all be completed many hours before cooking and serving. Keep refrigerated until ready to cook. Cook directly on a very hot grill for about eight minutes, turning the corn a quarter turn every two minutes or so. Remove from grill, unwrap, and eat immediately. Enjoy!About La Toque
Michelin-rated La Toque’s contemporary French cuisine menu is constantly changing in order to flaunt each season’s finest ingredients from a variety of local farmers and purveyors who supply the restaurant with some of the freshest foods in the world. Frank and his team strive to optimize the eclectic flavors in these exceptionally top-noticed products and design fabulous dishes that complement with great wine.For more must-try foodie hot spots, dining, and travel news in San Francisco, click here.