Corn Salad With Chanterelles, Garlic Chives And Truffle Oil

• 4 ears corn
• 1 tablespoon white truffle oil
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon extra virgin olive oil
• 1 small clove garlic, peeled and crushed
• 1 1/2 cups chanterelles, trimmed and cut into equal pieces
• 2 tablespoons garlic chives, sliced on an angle into 1/2-inch pieces

1. Bring a large pot of water to a boil.
2. Add corn, and turn off heat.
3. Let sit 15 minutes.
4. Remove corn, and cut kernels off into a large bowl.
5. Scrape cobs over bowl to extract as much juice as possible.
6. Immediately sprinkle with truffle oil, and season with salt and pepper to taste.
7. Mix well.
8. In a small saute pan, heat olive oil and garlic over medium high heat.
9. Add chanterelles.
10. Season with salt and pepper to taste, and saute, stirring, until chanterelles are soft, about 3 minutes.
11. Do not cook off all the liquid.
12. Remove garlic clove, and discard.
13. Stir in garlic chives.
14. Add chanterelle mixture to the corn, and stir gently to combine.
15. Adjust seasoning.
16. Serve warm or cold.

corn, truffle oil, kosher salt, freshly ground black pepper, extra virgin olive oil, clove garlic, chanterelles, garlic chives

Taken from cooking.nytimes.com/recipes/5790 (may not work)