Chef Katsuya Fukushima of Café Atlantico – Washington
Adapted by StarChefs
Yield: 4 Servings
- Corn oil, for frying
- Butter, for frying
- 24-30 fresh baby corn, husked
- 1 bag of corn nuts, pulverized
- Zest of 1 lime
- Corn skewers
- 1 (16-ounce) can corn, canning liquid reserved
- ½ cup water
- Salt, to taste
For the Corn Puree:
Combine water, corn and liquid from corn in small saucepan. Bring
to a boil and lower heat to medium. Simmer until corn is tender.
Carefully puree corn until smooth. Strain to remove the skin. Season
with salt and keep warm.
For Baby Corn:
In a large saute pan, heat corn oil and butter. When oil is hot,
add the baby corn and fry until lightly browned. Quickly skewer
the hot baby corn.
Spread the warm corn puree in a long, thick line on a large platter.
Arrange the skewered baby corn on the puree next to each other like
tiny soldiers. Sprinkle with the corn nut powder and lime zest.
Montes Alpha Chardonnay 2001