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Serves 6-8 | Prep Time 60 | Cook Time 60

Why I Love This Recipe

There is literally nothing that you can't put truffle on these days. Truffle gives everything an extra sharpness that you never knew you needed. Corn is so sweet and flavorful that when paired with the saltiness of the truffle, it's heaven. I enjoy dipping the corn fritter into the soup as just a small preview of what's to come for the rest of the meal.

Ingredients You'll Need

Corn Truffle Soup:
3 tablespoons olive oil
4 shallots, minced or 1 large sweet white onion, diced
4 ears of corn, corn removed
2½ cups Chicken Stock or water, see recipe in book
1 teaspoon sea salt
Corn Fritters:
½ cup flour
1 teaspoon baking soda
1 teaspoon baking powder
½ cup cold milk
Sea salt to taste
1/3 of remaining corn
2 cups canola oil
Powdered sugar
3 tablespoons sweet butter
1 teaspoon truffle oil
1 tablespoon powdered sugar


Place corn in blender with agave nectar, salt, and water. Puree until very smooth, adding more water if necessary. Dehydrate for 4 to 6 hours by placing in Excalibur Dehydrator© at 125o. It can also be placed in warm oven 4 to 6 hours at 125o. A third alternative would be to place on stove over low heat for 5 minutes. Corn may also be warmed over very low flame on top of stove.

Divide into soup bowls. Garnish with truffle oil and freshly ground pepper. Serve and enjoy!

Questions, Comments & Reviews

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