Sautéed Corn with Black Truffle

  • Aug, 11 , 22
  • Shuli Madmone



2 Tbsp. olive oil
1/4 onion, finely chopped
1/2 tsp granulated garlic
1/2 tsp granulated onion
1/2 tsp black truffle salt
1/4 tsp black pepper (or less)
1/4 tsp turmeric
1 bag frozen corn ( or 4 to 5 fresh corn cobs of kernels)*


In a nonstick pan heat up the olive oil. Add the chopped onion and sauté until onion is slightly brown. Add spices: garlic, onion, truffle salt, pepper and turmeric. Sauté for 30 seconds until fragrant and add corn. Mix gently, cover and cook on low heat for 20-25 minutes. Serve over rice.


Note: If you want a little sauce add an extra 1/4 cup of water. Adding a little butter for the kids is great.


*To cut the kernels off of a corncob, put the flat stem end in a bowl and run a sharp knife down the length of the ear using a sawing motion. Cut away just the top half or two-thirds of the kernels.