Sweet Corn Husk n’ All
Recipe Courtesy of Chefs Jeff McInnis and Janine Booth, Root & Bone
- Corn and Toppings
- 8 Florida corn
- ½ cup olive oil
- 2 teaspoon salt
- 1 teaspoon black pepper, ground
- 2 tablespoon chives
- ¼ cup popcorn kernels
- 2 tablespoon canola oil
- 4 cups leftover cornbread
- 2 cups heavy cream
- 4 cups milk
- 1 teaspoon salt
- ½ teaspoon black pepper, ground
- 1 pound butter, diced
- 1 lemon, zest of one lemon if desired
- Cornbread Purée
- 5 ounces canola oil, plus more for greasing pan
- 6 ounces white granulated sugar
- 1 whole egg
- 4 ounces buttermilk
- 1teaspoon baking soda
- 6 ounces cornmeal
- 6 ounces all-Purpose flour
- 1 teaspoon salt
Blanch corn in boiling salted water with the husk for 5 minutes. Peel off the dark layers of husk and discard along with the corn silk. Pull back the remaining light green husk and tie at base with a piece of the outer husk. Rub with olive oil and season with salt and pepper.
To make cornbread butter place milk, cream, leftover cornbread (see this recipe if you need to make corn bread from scratch), salt and pepper into a small pot and simmer until cornbread is soft (approximately 10 minutes). Transfer to a blender; slowly process gradually turning up the speed until the mix is very smooth. Gradually add the cubes of butter until all butter it emulsified into mixture.
To make popcorn, heat canola oil in medium pot. Once hot, add the popcorn kernels and cover with lid. When you hear the popping slowing down, pull the pot off the heat. Season with salt and pepper. Add zest of one lemon if desired.
Grill the corn on medium high, turning until all sides are lightly charred. To plate, cut the corn in 4 pieces, drizzle with the cornbread butter and top with popcorn and chives.
Cornbread Purée Instructions:
Preheat oven to 375 degrees F and grease an 8 x 8 square pan with canola oil. Gently melt canola oil in large pot. Remove from heat and stir in sugar. Quickly add egg and whisk until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. Bake in the preheated oven for 20 -30 minutes, or until a toothpick inserted in the center comes out clean.
Number of servings (yield): 8