The Sweet Corn You Knew Your Whole Life Gets A Timely Makeover

We never thought we could love sweet corn even more

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Munching on sweet corn has always been a sweet childhood memory. How could we forget going home tired and hungry after our much-awaited playtime with our neighborhood barkada, only to find the comforts of sweet corn on the dining table, served as merienda. Now, you can let this childhood snack still be part of your midday work routine–with a timely upgrade from Chef Jonvic Mangibin. Let this Sweet Corn, Calamansi Cream, and Garlic Skin recipe power you through the rest of the day as you reminisce your yesteryears. Share this dish with your colleagues while you’re at it, as this dish serves 4 to 5 people.

Preparation Time: 15 minutes | Cooking Time: 12 minutes

 

Ingredients
10 grams cilantro, chopped
15 grams chives, chopped
5 grams siling labuyo, chopped and deseeded
garlic skin, burnt
10 grams garlic, fried
15 grams coconut, desiccated
freshly cracked black pepper, as needed

FOR THE CORN
3 whole sweet corn cobs
60 grams margarine
15 mL honey
1 bulb garlic, with skin
salt and pepper, as needed

FOR THE CALAMANSI CREAM
30 mL calamansi juice, freshly squeezed
60 mL sour cream
30 mL mayonnaise

Preparation
FOR THE CORN

  1. Boil sweet corn for around 10-12 minutes, or until kernels are tender. Take out from husk and cool down.
  2. In a bowl, mix margarine and honey. Smash the garlic and rub against the corn. Lightly brush the corn with the margarine mixture, then season with salt and pepper.
  3. Grill corn with garlic skin over charcoal. Continually baste with the margarine mixture, until it starts to char. Set aside.

FOR THE CALAMANSI CREAM
Mix all the ingredients in a bowl to incorporate properly. Place inside chiller, and chill as needed.

TO ASSEMBLE
Slather corn with the calamansi cream. Then, top with cilantro, chives, labuyo, garlic skin, and fried garlic. Drizzle some of the margarine mixture, and serve hot.