Ingredients

Potatoes - 1 pound

Corn - 2 cobs 

Water - 1 1/3 cups

Corn Stock (see below) - 3 cups

Salt - 1 2/3 tablespoon

Recipe

1. Most of this recipe is best prepared the day before, which is great for a large group. To prepare the potatoes by cutting them into half inch slices. Then put into a container with the 1 ⅓ cup water and salt, and set aside until you are ready to prepare. Potatoes will keep in the brine for a week.

2. Peel the corn husk off the cobs as well as the silks, separate, and set aside. Cut the kernels off the cobs and set aside. Place the cobs in a pot with 3 cups of water, bring to a boil, and let simmer for one hour.

3. In a hot pan saute the kernels with salt, you are welcome to add onions and garlic for additional flavor if you like. Once the kernels are cooked through, combine them in the blender, and blend together until a smooth creamy consistency is achieved, refrigerate overnight. This will be served chilled so make it slightly more salty.

4. With the corn husks, place them on a large sheet pan, then put into a 375 degree oven until they reach a rich mahogany color. It can take about an hour, but can take longer based on your oven and how wet the husks are. When finished, place them in the blender and pulverize them into a powder that resembles instant coffee.

5.When you are ready to serve, remove the potatoes, pat dry and roast in a hot pan until the reach a golden brown color. You can also lay them out in the oven with some oil at 450 degrees until nice and crisp. Finally, take those corn silks from before, and toss them in some hot oil until they stop sizzling.

6. To serve, put some of the corn sauce in a bowl, followed by the potatoes and crispy corn threads. Finally, sprinkle the husk powder on top, serve, and enjoy.