Truffled Creamed Corn

I had the best steak in my recent memory. I was at 18 Oaks Restaurant at the J.W. Marriott resort in San Antonio.  The service was slow and sucky but the food made up for it. I shared  a 32oz Tomahawk steak (bone in rib-eye) that had been aged 28 days. It had a blackened crust and the meat melted in my mouth with almost no grizzle connective tissue. They must have pan fried it because I didn’t see any grill marks. I serious considered licking the plate when I was done. Well I have no idea how to reverse engineer that. I went to Flemmings steak restaurant on Friday and got a bone in rib eye and it was bland and “meh” in comparison.

At 18 Oaks, I also had a truffled creamed corn as a side dish that was wonderful. I went home and reverse engineered this nice side dish. Enjoy!

 

Ingredients

• 15oz can of whole kernel corn, drained
• 6oz evaporated milk
• 2 tablespoons sugar
• 2 tablespoons butter
• 1/8 tsp coarsely ground black pepper
• 1/2 tsp salt
• 1 tablespoon flour in 1/4 cup cold water.
• 2 tablespoon grated Parmesan cheese
• 2 tablespoons truffle oil 

Directions

In a sauce pan over medium heat, combine the corn, evaporated milk, sugar, butter, pepper salt.  Mix the flour with the cold water so there are no lumps. Add the flour-water mixture to the sauce pan as a thickener. Heat until everything thickens up and the corn is cooked through.

Remove from heat and add Parmesan cheese and truffle oil.  Serve hot.