with Cilantro and Truffle Butter
|Saturated Fat Acids||9.6 g|
|Sugar added||0 g|
|Bread exchange unit||1.5|
Heat milk with 500 ml (approximately 1 cup) water and the sugar in a pot over medium heat. Brush corn ears and add to pot. Cook until kernels are crisp-tender, about 20 minutes.
Meanwhile, halve chile pepper lengthwise, remove seeds, rinse and dry. Finely chop chile.
Rinse cilantro, shake dry, pluck leaves and finely chop. Rinse lime in hot water, wipe dry and finely grate the zest. Squeeze juice from lime and mix 1 tablespoon juice with the cilantro, chile and olive oil.
Rinse chives, shake dry and cut into small rings.
Whisk butter until foamy, then mix in truffle oil, 1 teaspoon lime juice and the chives. Season with pepper.
Remove corn from pot with a skimmer and cook on an oiled medium-hot grill until kernels are tender and charred in spots, 5-6 minutes, turning frequently. Transfer to a plate and serve with herb oil, truffle butter and sea salt.