1) Preheat the oven to 425°F and line a baking tray with parchment paper. Lay the corn on a baking tray and scatter the minced shallot and garlic on top. Drizzle with a small amount of oil. 2) Place baking tray inside the oven once ready for 6-10 minutes until the corn is slightly coloured and set aside. Chef’s Tip: Keep the corn as raw as possible to maintain a strong flavour for the creamed corn. 3) Turn a barbeque or grill on to high heat. Drizzle a small amount of oil on the sourdough slices and place them on the hot grill for 10-15 seconds on each side, ensuring not to burn. Remove the sourdough and let aside to cool. 4) Pour the cream into an All-Clad sauce pan and place on the stove over medium-high heat. Once the cream begins to simmer slightly, turn the heat to low. Stir occasionally until the cream is reduced almost three quarters and then add the Parmesan. 5) Cut the Brie into small cubes, and discard the exterior crust and add to the pot. Once melted, add the corn mixture and black truffle paste and cook to a creamy texture. 6) Garnish the creamed corn with ripped mint and torn pieces of the grilled sour dough. Serve immediately.