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Virgilio Martinez

Corn Powder

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Preparation info
    • Difficulty

      Easy

Appears in
Umami: The Fifth Taste
Umami

By Thomas Keller, Harold McGee, Michael Anthony, Heston Blumenthal, Alexandre Bourdas, David Kinch, Virgilio Martinez, Nobu Matsuhisa, Yoshihiro Murata and Pedro Miguel Schiaffino

Published 2014

  • About

Ingredients

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

Method

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

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