Street Corn

SAVORY

Oct 10

Corn Purée, Mayonnaise, Parmigiano Reggiano, Popcorn, Paprika, Cilantro

Chef Mario Medina of AKB at The Archer Hotel | Austin, TX
Yield: 1 serving

INGREDIENTS

Corn:
Yield: 280 grams
3 cobs fresh corn
1 tablespoon kosher salt

Mayonnaise:
Yield: 225 grams
66 grams mayonnaise
66 grams sour cream
1¾ tablespoons lime juice
3½ tablespoons Parmigiano Reggiano
1⅓ teaspoons kosher salt

Corn Purée:
Yield: 470 grams
450 grams cooked corn kernels
20 grams butter
1 teaspoon kosher salt

Sauté Corn Mixture:
1½ teaspoons olive oil
10 grams butter
3 cobs baby corn
6 grams sliced garlic
8 grams minced shallot
2 grams chopped cilantro

To Assemble and Serve:
Yield: 1 serving
1 cup popcorn, blitzed into small pieces
1 tablespoon popcorn crumbles
Smoked paprika
Micro cilantro

METHOD

For the Corn:
In a large stock pot over medium-high heat, add corn, salt, and enough water to submerge corn. Bring to a boil, then cook 15 minutes, or until corn is tender. Set 2 cooked corn cobs aside, and remove kernels from the remaining cob. Set aside. Prepare and heat a grill. Grill cobs until slightly charred on all sides. Let cool, then remove kernels. In an airtight container, combine both boiled and grilled kernels. Reserve.

For the Mayonnaise:
In a bowl, mix to combine all ingredients. Transfer to an airtight container and refrigerate.

For the Corn Purée:
In a Vitamix blender, purée all ingredients until smooth. Transfer to a saucepan over low heat and keep warm.

For the Sautéd Corn:
In a sauté pan over medium flame, heat oil. Add butter and baby corn. Cook until the corn is golden brown, then add garlic and shallots. Cook 10 seconds. Add 150 grams Corn and cook until warmed through, stirring constantly. Transfer mixture to a mixing bowl. Stir in cilantro and 50 grams Mayonnaise. Set aside.

To Assemble and Serve:
Load a smoking gun with oak wood chips and set aside. In the center of a serving bowl, place 2 tablespoons Corn Purée. Top with Sautéed Corn followed by popcorn crumble. Dust with smoked paprika. Garnish with cilantro. Using the smoking gun, smoke the top of the plate and quickly cover with a dome. Let sit 1 minute. Remove dome and serve.

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