Purple Corn Reduction

• 4 ears purple corn
• 3½ oz. (100 g) cochayuyo seaweed

Slow-cook the garlic in the olive oil to make garlic confit. Add the purple corn and cochayuyo, let infuse for 1 hour, then pass through a sieve and reduce for 30 minutes. Liquefy the garlic and the purple corn/cochayuyo reduction.