Stowe Mountain Lodge Blog
I love this light “pudding like” condiment. It’s fantastic on a warm summer day.
We (the “culinarians” of Stowe Mountain Lodge) use this as a base for house smoked trout with prosciutto powder and micro basil. Try at home and see what a hit it will be with guests and family alike.
10 each Ears of corn, shucked
1 each White onion, roughly chopped
1 each Large Maine potato, peeled and chopped
2 cups Heavy cream
3 Tbs. White truffle oil
-Clean the hair off of the corn and cut off the kernels, “milk” the cob using the back of your knife.
-Using the corn stocks, make a corn broth. Add the cut corn, potato, onion and broth to a large pot, cover with the corn broth and cook on medium until the potatoes are cooked through.
-Strain all of the corn-potato mix and reserve the broth.
-In batches, puree the corn-potato mixture and cream in a blender until smooth, season to taste with salt and pepper.
-Pass this mixture through a fine mesh sieve. Add the white truffle oil and chill.
-Pour some of the corn puree in to a whip cream dispenser and load with 2 CO2 charge and foam. Keep cold.