Corn Husk Meringue and Corn Mousse

Merengue de Totomoxtle y Mousse de Maíz

The iconic sweet from Cosme in NYC.

Enrique Olvera’s much photographed Corn Husk Meringue from his New York City restaurant, Cosme, is a savory dessert that draws inspiration from a local Mexico City pastry shop of his youth. Looking to feature iconic Mexican flavors at Cosme, the meringue is filled with a simple puree of yellow corn and mascarpone cheese and vanilla-bean infused cream. The meringue itself is baked with corn husk (charred and ground) powder, cracked open once cooked and cooled, and then filled with the corn puree and vanilla cream. So easy, yet so admired, this tasty and visually appealing confection comes from Olvera’s Mexico from the Inside Out. – Editor’s Note

Click here to purchase your own copy of Enrique Olvera’s cookbook Mexico from the Inside Out, courtesy of Phaidon.

INGREDIENTS

1 1/2 ounces (45 grams) corn husk leaves
3 large egg whites, at room temperature
3/4 cup plus 2 tablespoons cup (180 grams) sugar

Cream of Corn

1 1/4 cups (215 grams) fresh corn kernels
2/3 cup (150 milliliters) whole (full-fat) milk
3/4 cup (180 milliliters) heavy (double) cream
1 tablespoon sugar
1 teaspoon Kosher salt

Corn Mousse

1/3 cup plus 2 tablespoons (100 milliliters) heavy cream
1/3 cup plus 1 tablespoon (100 grams) cream of corn
1/4 cup (50 grams) mascarpone cheese

Plating

Corn Husk Powder

Serves 4

PREPARATION

For the Meringue: Place the corn husk leaves on a sheet pan and bake in a 450°F (230°C/Gas Mark 8) oven until browned and very dry.
Let cool, then grind to a fine powder and sift. In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites until soft peaks begin to form. Add the sugar in 3 parts, whisking until medium peaks begin to form. Add all but 1 tablespoon of the corn husk powder and whisk until well mixed. Place the mixture in a pastry bag with a medium plain tip and pipe out 3-inch (8cm) meringues onto a baking sheet lined with a silicone mat.
Let dry in a dry place for 2 hours. Bake in a 195°F (90°C/Gas Mark 0) oven for 1 hour to 1 hour and 10 minutes until the meringue is set. Remove from the oven and let cool.
For the Cream of Corn: Cook the corn kernels with the milk in a pan over medium heat. Bring to a simmer; add the cream, sugar, and salt and cook until the corn is soft. Blend to a puree and strain (sieve).
For the Corn Mousse: Whisk the cream until medium peaks begin to form. Mix the cream of corn and mascarpone cheese in a bowl. Carefully fold in the whipped cream.
To Plate: Divide the corn mousse among 4 plates and top each with a meringue. Finish with a sprinkling of the reserved corn husk powder.

Enrique Olvera

Enrique Olvera is one of the pioneers of contemporary Mexican cooking, as well as the force behind acclaimed restaurants Pujol in Mexico City, Moxi in San Miguel de Allende, and Cosme in NYC. He is also the founder of Mesamerica, an international food symposium, and graduate of Culinary Institute of America.

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