Corn water Martini with pickled baby corn - Serves 6 - Recipe

Art Culinaire, Spring, 2002 by Norman Van Aken

ingredients

For the pickled corn:

1/3 cup apple cider vinegar

1/4 cup honey

6 ears baby corn, shucked (*)

For the corn water:

10 ears corn, shucked and kernels removed

3 cups filtered water

1 teaspoon sea salt

For the garnish:

Olives

(*)Available through High Quality Produce at (786) 251-9856.

directions

For the picked corn, in a small saucepan over low heat, bring the apple cider vinegar and honey to 100 degrees and remove from the heat. Add the baby corn, cover, and set aside to cool. Set aside in the refrigerator overnight and reserve.

For the corn water, in a medium saucepan over low heat, bring the corn, water, and salt to 100 degrees and remove from the heat. Transfer to a commercial blender and pulse three times. Transfer to a medium plastic bowl and set aside to cool. Strain through a fine mesh sieve, discard the corn kernels, and reserve the corn water at room temperature.

To serve, pour some corn water into a chilled martini glass and garnish with baby corn and an olive.

100% Rye Vodka

Belvedere

Poland