Corn Powder

• 7 oz. (200 g) multicolored cancha corn
• 2 Tbsp. purple corn juice

Sauté the multicolored cancha corn until it pops and jumps. Grind into a coarse powder and color with only a few drops of purple corn juice.

Cook the octopus by any traditional method.

Fry the corn silk in 400°F (200°C) oil for 5 seconds.

Squeeze out the purple corn reduction in dots, place pieces of the charred octopus on the top of the dots, decorate the plate with mor