Chile Corn Foam

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Chile Corn Foam

Light and airy, this delicate lecithin foam has the flavor of corn with just a bit of complexity from the hot sauce. Use it as a finishing touch for soups and entrees.

  • 1 ear of Corn, shucked
  • 8 grams Soy Lecithin
  • ¼ tsp hot pepper sauce (we used Red Fresno Portland Pepper Sauce)
  • ¼ cup Water
  • 1/8 tsp Kosher Salt
  • Immersion (Stick) Blender



Cut the kernels off the ear of corn. Put them in a blender. “Milk” the corn cob with a spoon, scraping the remaining kernel bits and corn liquid into the blender. Add the water and blend until liquid.

Measure out 2000 grams (approx. 70 1/2 oz) of the corn liquid. Add the salt, pepper sauce, & soy lecithin.

Use an immersion blender to beat air into the corn liquid mixture until a foam forms.

Skim off the foam and use it to garnish dishes (or store it in a bowl, briefly, until needed).

Use the immersion blender again to create more foam from the remaining liquid. Repeat as necessary.

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