This grilled corn is absolutely amazing and the truffle adds a perfect twist to the dish. The vegetarian version comes with slightly melted parmesan and the cashews add a nice crunch to the vegan version.
Preparation Time: 15 mins
Cooking Time: 25 mins
Total Time: 40 mins
Servings: 2 people
Portions: 2 potatoes
Vegetarian Option
Ingredients
2 corns
1 tbsp natural yoghurt
1 tbsp créme fraiche
1-2 tsp truffle paste
1 handful cashews
salt
pepper
Method
1. Halve the corn and brush it with some olive oil. Grill for 10-15 minutes while turning it regularly. Season with salt and pepper
2. Cut the parmesan into thin slices.
3. Mix the yoghurt, crème fraiche and truffle paste.
4. Top the corn with some truffle dip and sliced parmesan.
Enjoy!
Vegan Option
Ingredients
2 corns
1 tbsp natural yoghurt
1 tbsp créme fraiche
1-2 tsp truffle paste
1 handful cashews
salt
pepper
Method
1. Halve the corn and brush it with some olive oil. Grill for 10-15 minutes while turning it regularly.
2. Roast the cashews in a pan until they are golden brown and chop them roughly.
3. Mix the soy yoghurt, vegan crème fraiche and truffle paste.
4. Top the corn with some truffle dip and roasted cashews.
Enjoy!