Tres Maíces

• 3 ears – corn ears

Remove kernels from corn cobs, reserve cobs for later infusion

• 500 ml – water
• 200 gram – corn kernels

Cook corn kernels in simmering water until tender, 8-10 minutes

Drain kernels, transfer to blender

Add small amount of cooking liquid and blend until completely smooth

Add just enough liquid to help blending; should be thick

Pass through fine sieve to remove any solids, pushing with spatula

Should yield smooth, vibrant yellow corn puree

• 15 ml – cold water
• 2.5 gram – powdered gelatin (platinum bloom)

Bloom powdered gelatin in cold water and set aside

• 150 gram – whole milk
• 150 gram – heavy cream

Combine whole milk, heavy cream, and reserved corn cobs in saucepan

Corn cobs infuse the dairy during heating

Heat milk, cream, and corn cobs over medium heat until steamy and just beginning to simmer — do not boil

Heat to approximately 80°C. Remove and discard corn cobs once hot

• 60 gram – eggs
• 27 gram – granulated sugar

Meanwhile, whisk egg yolks and sugar together for 1 minute until slightly pale

Slowly pour the hot corn-infused cream mixture over the yolk-sugar mixture while whisking constantly to temper

Pour in a thin stream to prevent scrambling the eggs

Return the combined mixture to the saucepan and cook to 80-85°C while stirring constantly

Do not exceed 85°C or eggs may curdle. Mixture will thicken slightly

• 216 gram – Valrhona white chocolate (Ivoire or similar)

Once at temperature, pour through a fine sieve directly onto the Valrhona white chocolate and bloomed gelatin

Whisk or blend with immersion blender until completely smooth and emulsified

Hand blender produces best results — smooth, glossy, no streaks

• 60 gram – corn puree

Fold in corn puree until fully incorporated

Cremoux should be smooth, pale yellow, with distinct corn and white chocolate flavor

Pour into container, press plastic wrap directly onto the surface to prevent skin formation

Chill overnight or at least 6 hours until fully set

• 100 gram – candy corn

Roughly chop candy corn into small pieces (3-5mm)

Or pulse briefly in food processor, careful not to over-process into paste

Spread on parchment-lined tray to dry slightly, 15-20 minutes at room temperature

Helps firm up the crumble for better texture

Remove and reserve outer dry corn husks from the ears used for cremoux

Use the dry husks (like those for tamales), not the silk. Ensure they are completely dry — damp husks will steam rather than burn properly

Spread husks in a single layer on a baking sheet

Bake at 205°C (400°F) under broiler or high-heat oven, checking every 5 minutes

WARNING — This will create significant smoke. Ensure kitchen is well-ventilated and exhaust fan is on high. Bake until husks are completely black, brittle, and carbonized (not just browned). Should snap easily when touched. Total time approximately 15 minutes.

Remove from oven and let cool completely at room temperature

Husks must be bone-dry and cold to grind into powder rather than paste

Break charred husks into smaller pieces, place in spice grinder, and pulse to fine jet-black dust

Optional — sift through fine-mesh sieve to remove larger chunks for a velvet texture

• blackened corn husk powder

Create decorative pattern on plate using blackened corn husk powder

Use stencils, freehand dusting, or swooshes — contrast with the pale yellow cremoux

• white chocolate corn cremoux

Form rocher (quenelle) of white chocolate corn cremoux using two spoons

Approximately 60-70g per portion. Warm spoons in hot water, dry, then scoop for smooth finish

Place cremoux rocher on the powder pattern

• candy corn crumble

Generously top with candy corn crumble

Should cover top and cascade slightly down sides

Add small accent of fresh corn elements if desired (micro corn shoots, corn silk tuile)

Optional garnish for texture and visual interest

Serve immediately