Preparation

• Begin by gathering all your ingredients. Fresh corn works best, but if you’re using frozen corn, thaw it in advance. Measure out the cream and cheese so you’re ready to go when it’s time to cook.
• In a pan over medium heat, melt the butter until it starts to foam. This will give your dish a flavor base to build on. It should take about a minute or two.
• Add the corn kernels to the hot butter. Sauté them for about 5 minutes until they become tender and slightly caramelized. Stir occasionally to ensure even cooking.
• Once the corn is sautéed, pour in the heavy cream, stirring gently. Allow the mixture to come to a simmer to help combine all the flavors beautifully.
• Sprinkle the grated Parmesan cheese into the simmering corn and cream mixture. Stir continuously until the cheese is fully melted and incorporated.
• Drizzle in the truffle oil, adjusting the quantity based on your preference for truffle flavor. Stir well to ensure everything is combined.
• Add salt and pepper according to your taste preferences, remembering that a little goes a long way.
• Let the mixture cook for an additional 5 minutes, stirring occasionally. This allows the flavors to meld together perfectly.
• Once the dish is ready, serve it warm. Enjoy the rich, creamy goodness!