Burnt Corn Husk Powder

Burnt Corn Husk Powder

This is a great way to use a part of the corn that is normally tossed away. Simply burn the husk in your oven ( make sure your fan is on) leave them to cool then blitz in a coffee or spice grinder until the husks turn into a fine powder. Use it for plating or add it to desserts for flavour and colour. It tastes of corn and has toasted bitter notes similar to those in coffee. We do this often in the restaurant where I work and that's how I learned how to make it but while I was doing research I found that Chef Enrique Olvera and Chef Daniela Soto-Innes seem to be the ones that pioneered this technique several years ago at a restaurant called Cosme in New York. Recipes and techniques are meant to be shared and enjoyed but with something as interesting and original as this I want to give credit where credit is due.
Course Garnish


Related Posts

Matcha Choux au Craquelin

These matcha choux au craquelin are crisp on the outside, light on the inside and filled with a delicious matcha and vanilla pastry cream.

Hot Chocolate Bombs

Hot chocolate bombs are easy to make with only a few ingredients. Realize your Tik Tok superstardom and make some.

Copyright Chef Studio 2020