Newborn corn croquettes come with smooth basil potato puree, Mediterranean herbal soy and wine sauce.

• fresh or canned corn
• corn flour
• pickled peppers
• garam masala
• salt
• black pepper

If I have fresh corn, I boil it and cut the kernels from the cone. If using the canned corn, I rinse it. I put the kernels in a bowl, add cornmeal flour, chopped pickled peppers, and spices. I mix well to get a sticky batter. If needed, I add water very slowly (or other liquid by choice, like milk or mineral water) and mix well again. Then I let the mixture sit for a while. Then I put a spoon of batter into my hands and form small patties. I bake them in the oven on a baking tray covered with baking sheets or fry in a pan until they are golden brown.

Potato Puree

• potato
• coconut oil
• salt and pepper

I peel the potatoes and cut into cubes or slices and steam cook them. When done, I mash them over a fine strainer. I add a little coconut oil, season with salt and pepper and mix smoothly.

Creamy sauce

• soy sauce
• white wine
• marjoram
• basil
• salt and pepper

I take some white wine by choice and reduce it in a pot on high heat. When only one third of liquid is left, I pour soy sauce in and season with marjoram, basil, salt and pepper.

Basil pesto

• pine nuts
• fresh basil
• coarse ground salt
• balsamic vinegar

I dry roast pine nuts and crush them together with fresh basil leaves and coarse salt in a mortar. I add a drizzle of my favorite balsamic vinegar.

Make corn this way and take their breath away.

I MAKE MY WAY TO LOVE.

Chef Kamala