Stowe Mountain Lodge Blog

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. 

Ingredients:
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 

Method:
-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. 

Enjoy!