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.

Truffle Creamed Corn Prosciutto Meraki Japan

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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