Taste! Corn Stalk

For our monthly taste here at VSB we created a menu around the corn stalk starting with a hillbilly cocktail "Ripped Van Winkle". Great things happen when you mix moonshine cherries, marachino cherry juice, triplesec and mango rum together.

"Corn Water" We took fresh mahi and crusted it in ground tri colored tortilla chips and served it with corn water ( highly reduced fresh sweet corn broth) and fresh Summer squash.

" Fire Roasted Corn" I had some left over cornbread in the kitchen so we made some Andouille-cornbread dressing with a sautéed jumbo fresh water prawn and heirloom tomato-grilled corn relish.

"Ice Corn" To finish the corn frenzy we had some chocolate cake with watermelon 3 ways, grilled, jelly and frozen foam and served it with sweet corn-buttermilk frozen custard.

Sweet corn-buttermilk frozen custard recipe:
2 lg ears of corn with kernels removed (about 2 c)
2c cream
6 lg egg yolks
1 c sugar
2 c buttermilk
1 tsp pure vanilla extract

Bring cream and corn to a simmer then puree
In a mixing bowl whisk egg yolks, vanilla and sugar together untill smooth
Temper with the cream-corn mixture
Strain the mixture through a seive
Place the mixture on the stove on medium heat and whisk rapidly until the mixture thicken slightly to no more than 160 degrees
Pull the mixture and cool it to room temp
Put the mixture in the ice cream maker and start to mixing
Add the buttermilk, churn until creamy