Baby Corn with Truffle Aioli from Nobu features tender, lightly grilled baby corn drizzled with a luxurious, earthy truffle aioli sauce, offering a harmonious blend of smoky sweetness and rich umami flavors.
Equipments
- Grill or grill pan
- Tongs
- Mixing bowl
- Whisk
- Spoon or squeeze bottle (for drizzling)
- Serving plate
Ingredients
- 12 baby corn (fresh or canned, drained)
- 1 tablespoon olive oil
- Salt
- Black pepper
- For Truffle Aioli:
- 1/2 cup mayonnaise
- 1 teaspoon truffle oil
- 1 teaspoon lemon juice
- 1 clove garlic, minced
- Salt
- Black pepper
- Optional garnish:
- Chopped chives
- Truffle shavings
Fresh or canned baby corn can be used interchangeably, but fresh baby corn offers a crisper texture. Use high-quality truffle oil to ensure the aioli has a genuine earthy flavor without overpowering the dish. Adjust the seasoning of salt and black pepper to balance the richness of the mayonnaise and truffle oil. Whisk the aioli ingredients thoroughly to create a smooth, creamy sauce that coats the baby corn evenly. You can recreate the elegant flavors of Baby Corn with Truffle Aioli from Nobu with these carefully selected ingredients and simple equipment.
Instructions
- Preheat grill or grill pan over medium-high heat.
- Toss baby corn with olive oil, salt, and black pepper in a mixing bowl.
- Grill baby corn, turning with tongs, until lightly charred and tender (about 3-4 minutes).
- In a mixing bowl, whisk together mayonnaise, truffle oil, lemon juice, minced garlic, salt, and black pepper to make truffle aioli.
- Arrange grilled baby corn on a serving plate.
- Drizzle or spoon truffle aioli over the baby corn.
- Garnish with chopped chives and/or truffle shavings, if desired.
Substitution
Baby Corn with Truffle Aioli from Nobu copycat menu can be easily adapted if fresh baby corn is unavailable by using canned baby corn, which still retains a tender texture when grilled lightly. If truffle oil is too potent or inaccessible, substituting with a mild mushroom oil or a small amount of finely chopped sauteed mushrooms can mimic the earthy notes in the aioli. When whisking the aioli, ensure the lemon juice is added gradually to balance the richness without overpowering the garlic flavor. Your grill or grill pan should be preheated to medium-high to achieve the perfect smoky char without drying out the baby corn. Use tongs to turn the baby corn gently, preventing damage to the delicate kernels while ensuring even grilling.
Tips
Make sure the grill or grill pan is properly preheated to medium-high heat to achieve the ideal char and tenderness on the baby corn. Tossing the baby corn evenly with olive oil, salt, and black pepper ensures consistent seasoning and prevents sticking during grilling. When preparing the truffle aioli, whisk the ingredients thoroughly to combine the flavors smoothly and taste for seasoning before drizzling. Your presentation will benefit from using a squeeze bottle for the aioli and garnishing with fresh chives or truffle shavings for enhanced aroma and texture.
Nutritions
Baby Corn with Truffle Aioli provides a moderate calorie count mainly from healthy fats in olive oil and mayonnaise. Baby corn is low in calories and carbs while offering fiber, vitamins A and C, and antioxidants. Truffle oil adds a distinct aroma and contains beneficial monounsaturated fats that support heart health. Your dish combines nutrient-dense baby corn with creamy aioli, balancing taste and nutrition in every bite.
Storage
Store leftover grilled baby corn and truffle aioli separately in airtight containers to maintain freshness and prevent sogginess. Keep the baby corn refrigerated and consume within 2 days for optimal texture and flavor. Your truffle aioli can be refrigerated for up to 3 days, but avoid freezing to preserve the mayonnaise's creamy consistency.
Variation or Alternatives
You can replace fresh baby corn with roasted asparagus or thin zucchini slices for a different texture while maintaining the smoky flavor. Swap truffle oil with a dash of smoked paprika or chipotle powder in the aioli to add a smoky and spicy twist. Using a blender instead of whisking can emulsify the aioli faster and create a creamier consistency. For an alternative cooking method, roasting the baby corn at 400degF (200degC) for 10-12 minutes enhances caramelization and deepens the natural sweetness.
Allergies
Baby Corn with Truffle Aioli may pose allergy risks due to common allergens such as eggs found in mayonnaise and garlic, which can cause reactions in sensitive individuals. Truffle oil and truffle shavings, although less common allergens, might also trigger sensitivities in some people. You should check ingredient labels carefully and consult with a medical professional if you have known food allergies before enjoying this dish.
Why this recipe?
Baby Corn with Truffle Aioli at Nobu Restaurant stands out due to its perfect balance of sweetness from tender baby corn and the rich, earthy flavor of truffle aioli. The dish's unique combination of fresh ingredients and luxurious truffle oil creates an indulgent yet light appetizer that appeals to both health-conscious diners and gourmet enthusiasts. You can recreate this sophisticated taste at home with a copycat recipe, allowing you to enjoy Nobu's iconic flavor while controlling ingredients and portion size. Trying to make this dish offers a rewarding culinary experience that enhances your cooking skills and delights your palate.