When preparing the phyllo sheets, Chef Boyle is generous with the melted Plugrá European Style Butter and the sugar. He completely covers the phyllo sheets with the butter but is careful not to create puddles of butter. He sprinkles a good amount of sugar on each layer as well.

Chef Boyle is well known for creating interesting truffle menus at Davio's. Truffles are flavor-carrying agents so they are good with so many things. Check your specialty retailers for truffles and if you still can't find them, call a fine-dining establishment and ask them for suggestions on where to buy advises Boyle. He also cautions that the Plugrá Butter should be soft, but not liquidy, for this recipe.

Start by cutting the kernels from a fresh ear of corn. The easiest and safest way says Chef Boyle is to lay the corncob on a flat surface and cut the kernels at an angle.