Street Corn Tres Leches

by Chef Ana Paola de Anda

A twist on two traditional Mexican treats – street corn and tres leches.
by Chef Ana Paola de Anda


This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Anchor Cooking Cream and Front of the House.



Amaranth Brittle

INGREDIENTS

  • 1/2 cup Amaranth
  • 1/2 cup Piloncillo
  • 2 tbsp. Coconut oil
  • Pinch of salt

METHOD

  1. Heat a pot and pop amaranth 1/4 cup at a time. Set aside
  2. In a pan, heat coconut oil and add piloncillo.
  3. Cook piloncillo until melted, add salt.
  4. Add piloncillo caramel to popped amaranth and fold in.
  5. Roll between two silpats and let cool before breaking into pieces.

Vanilla Sponge Cake

INGREDIENTS

  • 247 g. Eggs
  • 113 g. Sugar
  • 113 g. Cake flour, sifted
  • 37 g. Vegetable oil
  • 1 tsp. Vanilla bean paste

METHOD

  1. Preheat oven to 350 F.
  2. Combine eggs and sugar and vanilla in a mixing bowl and stir over a water bath until, sugar dissolves and mixture reaches 110 F.
  3. Once mixture reaches desired temperature quickly transfer to a stand mixer and whip for 15 min until thin.
  4. Transfer to a bowl and gently fold in sifted flour.
  5. Temper the oil into the batter.
  6. Pour the batter into a greased cake pan of choice and bake until lightly golden 10-15 min approximately.
  7. Let cool and unmold.

Lime Skin Puree

INGREDIENTS

  • 60 g. Lime skin (blanched)
  • 60 g. Sugar
  • 60 g. Lime juice
  • 15 g. Butter

METHOD

  1. Blanch lime skins starting with ice water then hot, repeat three times.
  2. Boil lime skins for 25 minutes- strain.
  3. In a blender, blend everything except butter.
  4. Once mixture is at 40 C, blend in butter.
  5. Pass thru a strainer and put into a piping bag.

Corn Cremeux

INGREDIENTS

  • 2 ea. Corn
  • 420 g. Anchor Chefs heavy cooking cream
  • 170 g. Yolks
  • 40 g. Glucose
  • 40 g. Sugar
  • 2 ea. Gelatin sheets
  • 400 g. White chocolate

METHOD

  1. Grill corn, cut and set aside.
  2. Heat cream and glucose and add grilled corn. Let steep for one hour to infuse cream.
  3. Blend cream and corn, then strain.
  4. Whisk yolks and sugar together.
  5. Heat cream mix to 67 C and temper in yolk and sugar mix.
  6. Bloom gelatin in cold water. Set aside
  7. Cook to 82 C then add gelatin.
  8. Strain cream into chocolate and mix until fully incorporated. Let cool completely.
  9. Whip corn cremeux and put in a piping bag before using.

Tres Leches Mixture

INGREDIENTS

  • 8 oz. Condensed milk
  • 8 oz. Evaporated milk
  • 8 oz. Anchor Chefs Cooking Cream

Corn Powder

INGREDIENTS

  • 1 bag Freeze dried corn

METHOD

  1. Blend freeze dried corn until it turns into a powder.

 PLATING

  1. Cut a rectangular piece of the sponge cake and soak in Tres Leches mixtures. Set on plate
  2. Pipe corn cremeux on top of cake.
  3. Pipe lime skin puree on top.
  4. Place several pieces of amaranth brittle on top.
  5. Dust with corn powder and chilli powder of choice for a little bit of heat.
  6. Decorate with edible flowers..