I made this for a party, but the recipe didn’t make a ton, so I decided to present it more like a dip. It didn’t stay on the crostini that well but tasted really good with the bread. Adapted from NYT.
4 ears corn, shucked
8 oz wild mushrooms (I used shitakes and hen of the woods), chopped
1 tbsp truffle oil
1 garlic clove, minced
salt and pepper
1 tbsp olive oil
Bring a pot of water to a boil. Add corn. Turn off and let sit 15 minutes. Cut corn off ears and mix with truffle oil.
In a pan, heat olive oil. Sautee mushrooms and garlic about 3 minutes. Combine with corn and season with salt and pepper. Serve with crostini, if desired.