Truffle Creamed Corn with Prosciutto
This fancy Creamed Corn brings out the flavors of sweetness (corn), saltiness (prosciutto) and complexity (truffle). Fun starter for lunches or at-home dinner dates.
Servings
2
Prep Time:
70 min.
Ready:
Immediately
Good For:
Appetizers
Introduction
Truffle Creamed Corn with Prosciutto
It’s August meaning it’s corn season and we just got delicious organic sweet corn from Nagano at Shigakajiwara Farm!
Corn is a great source of carotenoids and other antioxidants which promote eye health, and also contains vitamin B and essential minerals like zinc, magnesium, copper, iron and manganese. It’s so versatile too which I love.
Ingredients
- Corn, 1 ear
- Silken tofu, 1/2 block
- Garlic, 1 clove, chopped
- Honey, 1/2 tsp.
- Salt
- Black pepper
- Olive oil
- Prosciutto
- Parsley, chopped
Boil the corn for 5 minutes then using a knife, cut off the kernels.
Drain the tofu then blend tofu, corn, chopped garlic, 4-5 shakes of salt, honey until silky. The tofu will give this super silky, creamy texture!
Chill in fridge for an hour or so then serve with prosciutto, black pepper, chopped parsley and a dash of olive oil of your choice! For extra fancy, I use truffle oil – it goes SO well with the corn!
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