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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.
Check out their socials: @cosmenyc
And website: http://www.cosmenyc.com/
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