Corn Salad With Chanterelles, Garlic Chives And Truffle Oil

• 4 ears corncorn
• 1 tablespoon white truffle oilwhite-truffle-oil
• Kosher saltsalt
• Freshly ground black pepperpepper
• 1 tablespoon extra virgin olive oilextra-virgin-olive-oil
• 1 small clove garlic, peeled and crushedgarlic
• 1 1/2 cups chanterelles, trimmed and cut into equal pieces
• 2 tablespoons garlic chives, sliced on an angle into 1/2-inch pieceschive

1. 01Bring 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.
2. 02In 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.
3. 03Add chanterelle mixture to the corn, and stir gently to combine. Adjust seasoning. Serve warm or cold.

Calories

157 kcal

Protein

4 g

Fat

8 g

Saturated fat

1 g

Carbs

21 g

Fiber

3 g

Sugar

7 g

Sodium

306 mg

Cholesterol

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