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  • Corn Husk Meringue

Re-create our Bubbles & Bites: The Flavors of Mexico food & wine pairing at home with our exclusive recipe for Corn Husk Meringues!

This dessert was inspired by Chef Enrique Olvera’s recipe in his book Mexico From the Inside Out. Enrique Olvera is renowned for his elevated translations of traditional childhood dishes. Chef Blanca Rios and our Kitchen Operations Visitor Center Manager Edna have dined at his restaurants in Las Vegas and are huge fans. Here, they have recreated one of his specialties.

Corn is the primary staple of the Mexican diet. A tortilleria can be found on nearly every corner in Mexico and a corn dish—whether tortillas tamales, pazole, etc—is included in nearly every meal. Chef Olvera created this recipe from fond memories of his father making him meringues as a consolation for picking him up late from school one day. No question, this dish is a labor of love. The semisweet and salty dish is brilliant with a tête de cuvée like our Le Rêve sparkling wine.


For the Meringue

  • 4 dried cornhusks (1/2 ounce)
  • 2 large egg whites
  • 1/2 cup sugar

For the Mousse

  • 1 1/2 cups fresh corn kernels (from 3 ears)
  • 1 tablespoon sugar
  • 1/8 teaspoon kosher salt
  • 1 cup heavy cream
  • 1/4 cup mascarpone


Preheat the oven to 450°. Spread the husks on a large baking sheet; bake for 8 to 10 minutes, until lightly browned. Reduce the oven temperature to 200°F.

Break the husks into small pieces. Transfer to a spice grinder in batches and grind to a powder. Sift the husk powder through a fine sieve.

In a stand mixer fitted with the whisk, beat the egg whites until soft peaks form. With the mixer on, gradually beat in the sugar until medium peaks form. Add 2 1/2 tablespoons of the husk powder; beat at medium-high speed until stiff.

Transfer the meringue to a pastry bag fitted with a 3/4-inch round tip. Pipe four 3-inch rounds of meringue onto a parchment paper–lined baking sheet. Bake for about 1 hour and 10 minutes, until the meringues are set and sound hollow when lightly tapped on the bottom. Let cool completely, at least 2 hours.

In a skillet, combine the corn, sugar, salt and 3/4 cup of the cream and bring just to a boil. Simmer over moderate heat, stirring, until the corn is tender, 5 minutes. Transfer to a blender and puree until smooth. Strain the puree through a fine sieve, pressing on the solids. Let cool
completely, then whisk in the mascarpone. In a bowl, beat the remaining 1/4 cup of cream until stiff. Fold into the corn mixture until no streaks remain.

To serve individually, spoon the corn mousse (about 2 tablespoons) onto a plate and place the meringue on top of the mousse. Sprinkle with the remaining husk powder, and serve right away paired with 2016 Le Rêve.

Recipe by Creative Palate Works Catering
Photo by Sakhon Nhek