Say Goodbye to All Other Meringues

Cosme's Chef de cuisine Daniela Soto-Innes shows us how to make their rightfully celebrated—and insatiably Instagrammed—Corn Husk Meringue with Corn Mousse.

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Chef Enrique Olvera, the don of Cosme himself, has deemed their Corn Husk Meringue to be "the quintessential Cosme dish." So we visited with their Chef de cuisine, Daniela Soto-Innes, to learn just how to make their signature dessert.

Corn Husk Meringue with Corn Mousse

Servings: 6-8


Husk Meringue

180g Sugar

105g Egg Whites

10g Corn Husk Powder

Corn Cream

1 case Yellow Corn

Heavy Cream



Corn Mousse

700g Corn Cream

450g Mascarpone Cream

450g Heavy Cream, whipped

Vanilla Cream

1600g Cream

1 ea Vanilla Bean

90g Sugar

4g Burnt Vanilla Powder

How to Make It

Husk Meringue

First, you'll need to make some corn husk powder:

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Whip the sugar and egg whites for about 15 minutes in large mixer on high speed, add husk powder, and then whip for 1 minute more.

Pipe circles the size of a small peach on a parchment-lined tray. Bake at 200 degrees Fahrenheit, convection, full fan, closed for 50 minutes.

Corn Mousse

Remove outer layer of husk, discarding silk. Remove kernels and "milk" from cobs. Put butter and corn kernels in rondo pot until hot. Puree and pass through chinois. Weigh puree, add cream, equaling ½ the resulting weight of the corn puree. Cook mixture until thickened (about 45 minutes), add salt and sugar to taste.

Whip corn cream and mascarpone cream together until slightly thickened. In separate bowl, whip cream to stiff peaks. Fold together.

Vanilla Cream


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