Sweet and Sour Corn

Preparation Stage

Chef Joseph Bliffen of Cora | New York, NY

Adapted by StarChefs

This dish was inspired by my love of street foods like elotes and esquites, my love of all things fermented, and
partly as a riff on a dessert we ran last summer featuring sweet corn and plums. I wanted to take that dish, flip
it on its head, and turn it into something savory. It features a light, fluffy corn sabayon that we used to dress
grilled corn, plums, and sweet herbs, highlighting the late-summer harvest. The Pecorino Romano PDO in the
sabayon adds a punch of salty sharpness, umami, and the funk that makes the cheese so special.

METHOD

For the Corn-Pecorino Romano PDO Sabayon:
In a metal bowl set over a double boiler, add corn, vinegar, lime juice, and eggs. Whisk until mixture i well-combined and warmed through. Fold in cheese. Once combined, stream in olive oil, whisking constantl until mixture is fully emulsified. Remove from heat and let cool. Transfer to an iSi canister with 1 charge. Refrigerate.

For the Basil Oil:
In a pot over medium-high heat, bring water to a boil. Add basil and blanch 30 seconds, then transfer to an ice bath. Squeeze out excess water. Transfer to a sheet tray and refrigerate overnight. The next day, in a blender, combine basil and oil. Blend 3 minutes on high speed, or until mixture is steaming. Strain into a bowl set over an ice bath. Let cool. Transfer to a piping bag and let mixture settle at the tip. Poke a hole and let excess liquid drain. Set aside.

To Assemble and Serve:

Prepare and heat a grill. Add corn and evenly char on all sides. Remove kernels from cob and transfer to a mixing bowl. Season with salt, chile, vinegar, and lime. Toss to coat and set aside. Transfer mixture to a wooden serving bowl, pressing into a flat circle. Top with plums, basil, and cilantro. Cover with Corn-Pecorino Romano PDO Sabayon, making sure to leave the outer rim of the corn-plum mixture exposed. Finish with a drizzle Basil Oil and a dusting of salted plum powder.