Sautéed Corn with Black Truffle

  • Aug, 11 , 22
  • Shuli Madmone

- 2 tablespoons olive oil
- 1/4 finely chopped onion
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/2 teaspoon black truffle salt
- 1/4 teaspoon black pepper (adjust to taste)
- 1/4 teaspoon turmeric
- 1 bag of frozen corn or kernels from 4 to 5 fresh corn cobs

1. Heat the olive oil in a nonstick pan over medium heat.
2. Add the finely chopped onion and sauté until the onion turns slightly brown.
3. Incorporate the spices: granulated garlic, granulated onion, black truffle salt, pepper, and turmeric. Sauté for about 30 seconds until the mixture becomes fragrant.
4. Add the corn to the pan and gently mix everything together.
5. Cover the pan and let the mixture cook on low heat for 20-25 minutes.
6. Serve the cooked mixture over rice.

- For a saucier dish, you can add an additional 1/4 cup of water.
- If desired, you can also add a small amount of butter for kids.
- To remove the kernels from a corn cob, place the flat stem end in a bowl and use a sharp knife to saw down the length of the ear. Remove the top half or two-thirds of the kernels.