Mexican Street Corn with Lacto Fermented Blueberry Puree
My take on Mexican street corn, inspired by Noma’s Guide to Fermentation.
For quite awhile I have been wanting to dip my toes into bubbly springs of fermentation. Noma, the two-Michelin starred restaurant in Copenhagen on my bucket list, put out a book for cooks like me. The Noma Guide to Fermentation walks the home cook through homemade vinegar, kombucha, lacto-fermented produce, koji, garum, etc.
I decided to make the lacto-fermented blueberries. In the book, there is a photo of this fermented blueberry puree brushed on several ears of corn. I haven’t been able to stop thinking about it. The complement in color was visually satisfying and I anticipated the pop of flavor these little berries would have.
I let my blueberries ferment for two weeks before I pureed the product and strained it through a fine-mesh sieve. A luxurious sauce of velvety purple. With one spoonful, I understood the complement of this ferment with corn. Salty, sour blueberries put a beautiful brine on the sweet pops of corn. And I am almost always craving Mexican street corn so it only seemed natural.
I tried brushing it on the corn and cooking it on high in a skillet full of burnt butter, but the puree just fell off and burned at the bottom. This is when I really started wishing for the cooking gods to drop a grill in my backyard. I scratched that method and boiled the corn. After it was boiled, I cut it off and really gave it some caramelization back in the skillet with some butter and salt. I splashed some of the beautiful ferment on the plate, loaded it with the corn, and topped it with queso fresco, cilantro, and a squeeze of lime.