Ingredients

The following ingredients have 6 Servings
  • 1 cup
  • 1 tsp sugar
  • 6 Corn (shucked)
  • 1 red chili pepper
  • 1 sm handful cilantro
  • 1 Lime
  • 4 Tbsps olive oil (plus more for grill)
  • 1 bunch Chives
  • 4 ozs Cultured butter
  • 10 drops Truffle oil
  • peppers
  • Sea salt

Instruction

  • Heat milk with 32 ounces of water and the sugar in a pot over medium heat. Clean corn ears and add to the pot. Cook until kernels are crisp-tender, about 20 minutes.
  • Meanwhile, halve chile pepper lengthwise, remove seeds, rinse and dry. Finely chop chile.
  • Rinse cilantro, shake dry, pluck leaves and finely chop. Rinse lime in hot water, wipe dry and finely grate the zest. Squeeze juice from lime and mix 1 tablespoon juice with the cilantro, chile and olive oil.
  • Rinse chives, shake dry and cut into small rings.
  • Whisk butter until foamy, then mix in truffle oil, 1 teaspoon lime juice and the chives. Season with pepper.
  • Remove corn from pot with a skimmer and cook on an oiled medium-hot grill until kernels are tender and charred in spots, 5-6 minutes, turning frequently. Transfer to a plate and serve with herb oil, truffle butter and sea salt.