Corn Salad With Chanterelles, Garlic Chives And Truffle Oil

Name: Corn Salad With Chanterelles, Garlic Chives And Truffle Oil
Yield: 4 servings
Ingredients: 4 ears corn; 1 tablespoon white truffle oil; Kosher salt; Freshly ground black pepper; 1 tablespoon extra virgin olive oil; 1 small clove garlic, peeled and crushed; 1 ½ cups chanterelles, trimmed and cut into equal pieces; 2 tablespoons garlic chives, sliced on an angle into ½-inch pieces

By Amanda Hesser

Published August 17, 1999

Total Time: 35 minutes
Rating: 5(21)
Comments: Read comments

Featured in: Simple And Splendid, On the Grass

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Ingredients

Yield:4 servings

4 ears corn
1 tablespoon white truffle oil
Kosher salt
Freshly ground black pepper
1 tablespoon extra virgin olive oil
1 small clove garlic, peeled and crushed
1 ½ cups chanterelles, trimmed and cut into equal pieces
2 tablespoons garlic chives, sliced on an angle into ½-inch pieces

Ingredient Substitution Guide

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.

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