Corn Husk Pudding

By Lisa Elbert | Will Blunt

By

Lisa Elbert
Will Blunt
Corn Husk Pudding, Brown Butter Chantilly, Oat Streusel, Cherries, and Tarragon
Corn Husk Pudding, Brown Butter Chantilly, Oat Streusel, Cherries, and Tarragon

It doesn’t take kernels to make corn pudding. “The husk, cob, and kernels each carry their own flavor profile, so there’s a lot to get out of the husk and cob,” says Pastry Chef Ruby Bloch. At Meauxbar, she infuses milk with grilled husks and cobs for a pudding that she pairs with brown butter chantilly, oat streusel, hickory-compressed cherries, and tarragon. It’s a corn-y, low-cost dessert that tastes like a backyard barbecue. Here’s how she gets the flavor:

1) Grill corn in its own husk 
2) Shuck corn and reserve husk 
3) Grill corn until lightly charred, basting with tarragon butter 
4) Remove kernels, reserve for other use 
5) Soak husk and cob in simmering milk, 20 minutes 
6) Strain and use as base for pastry cream

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