Grilled Corn Pebbles

Grilled Corn Pebbles

Ingredients

30 grams freeze-dried corn, finely ground

15 grams powdered buttermilk

13.5 grams smoked grapeseed oil

Salt to taste

Mix the corn, buttermilk and salt together in a bowl and drizzle oil in. Mix well until it resembles wet sand. Form into small spheres and reserve. When complete, place in a sauté pan over medium heat and swirl pan continuously until spheres begin to form smooth "pebbles." Pour onto a tray and reserve.

Lime Mayo

3 egg yolks

300 ml grapeseed oil

Salt/cayenne to taste

3 limes, zested and juiced

Make a mayo with oil and yolks, then season with salt, cayenne and lime juice to taste and fold in the lime zest. Place into piping bag and reserve in a refrigerator.

To Serve

1 green scallion, sliced on bias and placed in iced water. Dot four plates with lime mayo and place the pebbles between the dots. Top with scallions and serve.

Grilled Corn Pebbles

Ingredients

30 grams freeze-dried corn, finely ground

15 grams powdered buttermilk

13.5 grams smoked grapeseed oil

Salt to taste

Mix the corn, buttermilk and salt together in a bowl and drizzle oil in. Mix well until it resembles wet sand. Form into small spheres and reserve. When complete, place in a sauté pan over medium heat and swirl pan continuously until spheres begin to form smooth "pebbles." Pour onto a tray and reserve.

Lime Mayo

3 egg yolks

300 ml grapeseed oil

Salt/cayenne to taste

3 limes, zested and juiced

Make a mayo with oil and yolks, then season with salt, cayenne and lime juice to taste and fold in the lime zest. Place into piping bag and reserve in a refrigerator.

To Serve

1 green scallion, sliced on bias and placed in iced water. Dot four plates with lime mayo and place the pebbles between the dots. Top with scallions and serve.