Sweet Corn and Market Beans
Charred Corn, Wax Beans, Green Beans, Womachego Cheese, Grana Padano, Corn Mayonnaise, Lime Vinaigrette, Fresh Herbs, Spiced Sunflower Seeds
Chef Caitlin Giamario of Greywind | New York
Adapted by StarChefs | March 2025 | Photo: will blunt
INGREDIENTS
Spiced Sunflower Seeds:
Yield: 2 quarts
1 kilogram sunflower seeds
30 grams smoked paprika
20 grams extra virgin olive oil
18 grams kosher salt
5 grams ground gochugaru
5 grams red chile flakes
Lime Vinaigrette:
Yield: 1 pint
150 grams lime juice
60 grams agave
50 grams Champagne vinegar
15 grams kosher salt
1½ grams guar gum
200 grams extra virgin olive oil
Sweet Corn Purée:
Yield: 1 quart
550 grams sweet corn kernels
50 grams miso
7 grams kombu
Aquafaba:
Yield: 1 cup
2 tablespoons aquafaba powder
Vegan Mayonnaise:
Yield: 2 ½ cups
40 grams lemon juice
24 grams miso
24 grams Dijon mustard
3 grams mustard powder
0.3 grams xanthan gum
150 grams sunflower oil
150 grams canola oil
Corn Mayonnaise:
Yield: 1 quart
200 grams Hungarian wax pepper, charred, seeds and ribs removed, diced
5 grams kosher salt
Charred Corn:
Yield: 1 quart
10 cobs sweet corn
15 grams sunflower oil
9 grams kosher salt
5 grams ground black pepper
To Assemble and Serve:
Yield: 1 serving
¼ cup yellow wax beans, grilled
¼ cup green beans, blanched
1 ounce womanchego cheese, diced
1 ounce grated Grana Padano
1 tablespoon chopped cilantro
1 tablespoon chopped mint
1 gram kosher salt
1 ounce lime wedges
METHOD
For the Spiced Sunflower Seeds:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and reserve.
For the Lime Vinaigrette:
In a mixing bowl, whisk to combine lime juice, agave, vinegar, salt, and guar gum. Slowly stream in oil, whisking until mixture is fully emulsified. Transfer to an airtight container and refrigerate.
For the Sweet Corn Purée:
In a pot over medium-high heat, combine all ingredients and 2.7 kilograms water. Cook until mixture is reduced to 700 grams. Transfer to a Vitamix Commercial blend and purée until smooth. Let cool. Transfer to an airtight container and refrigerate.
For the Aquafaba:
In a mixing bowl, combine aquafaba powder and 1 cup cold water. Set aside.
For the Vegan Mayonnaise:
In a Vitamix Commercial blender, combine all ingredients and 120 grams Aquafaba. With the machine running on low, slowly stream in oils until mixture is fully emulsified. Set aside.
For the Corn Mayonnaise:
In a mixing bowl, combine all ingredients, 300 grams Vegan Mayonnaise, and 500 grams Sweet Corn Purée. Transfer to an airtight container and refrigerate.
For the Charred Corn:
Prepare and heat a grill. In a mixing bowl, add all ingredients. Toss until corn is evenly coated. Grill corn until evenly charred. Let cool.
To Assemble and Serve:
In a mixing bowl, combine beans, ¼ cup Charred Corn, 1 ounce Corn Mayonnaise, and 1 ounce Lime Vinaigrette. Toss to combine. Transfer to a serving bowl. Garnish with cheese, herbs, salt, and 1 ounce Spiced Sunflower Seeds. Squeeze with lime.
