I bet you like corn a lot. I’m a big fan of the stuff too. Last night, I cut it off the cob, mixed that raw corn with sliced sugar snap peas, lemon juice, salt, pepper, and a little olive oil. That went right on the plate with celery root puree, seared scallops, and bacon jam. But that’s another class, isn’t it?

My point is, there is nothing better than farm fresh corn in late summer. But, that shouldn’t stop you from enjoying corn year-round. In this corn masterclass, we are going to learn about the history of corn and how it is used around the world. Chef Daniel Sharp will teach you how to make popcorn, how to make fritters with frozen corn, how to make tamales with masa, how to roast fresh corn, and how you can corn dog anything. We will also sip on some bourbon during this virtual cooking class, because it has to be made with at least 51% corn.

As a bonus, Chef Sharp is even going to provide you with a recipe for making chocolate cornstarch pudding. I’ll send that out after the class.

What are we making in this virtual cooking class?

• Popcorn

  • Popcorn is a blank canvas and is a great vessel for different spice blends and flavors

• Corn Fritters

  • Corn fritters are a great way to use frozen corn

• Green Chili and Cheese Tamale

  • Tamales are made of masa, which is a dough made from nixtamalized corn

• Roast Corn

  • Fresh corn is a special treat. Especially when you top it with mayo, cheese, and chili powder!

• Eggplant Corn Dog

  • Learn how to use cornmeal to make corn dogs

• Bourbon

  • Just enjoy some bourbon in class. Bourbon has to be at least 51% corn.

When is this virtual cooking class?

Date: Sunday, August 28th

Start Time: 6pm Eastern/3pm Pacific

Price: $30/household

Platform: Zoom

What you will learn in this virtual cooking class

• How to enjoy bourbon

• How to make popcorn on the stove

• How to make tempura batter

• How to make fritters

• How to make masa

• How to make tamales

• How to roast corn

• How to make corn dog batter

Equipment Needed:

• 6 or 8 quart pot with a lid

  • We will use the same pot for the popcorn, fritters, and corn dog

• Spice grinder (optional, for popcorn spice blend)

• Knife

• Cutting Board

• Vegetable peeler

• Box grater

• Mixing bowls

• Wooden Skewers

• Steamer basket and another large pot w/ lid for the tamales

  • If you don’t have a steamer basket:

    • If you have access to some river stones (like small potato sized), wash them a put them in the bottom of the pot, then cover with a layer of corn husks. If you don’t have access to rocks you can wad up foil balls instead and cover with husks. You need about an inch or 2 of clearance between the bottom of the pot and the top of the foil/stones.

Ingredients: (exact quantities will be sent within 24 hours of signing up for the class)

• Good Bourbon (choose one)

  • Woodford reserve, Bulliet, Buffalo Trace, or Blanton’s

• Canola oil (for frying)

• Popcorn kernals

• Kosher salt

• Spice blend (choose one)

  • tajin, garlic salt, lemon pepper, or furikake

• Clarified butter (optional, for the popcorn)

• Olive oil

• Frozen corn

• Red onion

• Sweet potato

• Red bell pepper

• Tempura batter

  • AP flour

  • Cornstarch

  • Paprika

  • Garlic/onion powder

  • Vodka

  • Ice

  • Beer or sparkling water

• Tamale Dough

  • You can buy this at a Mexican Grocery Store, or we will provide you with a recipe for making it yourself

• Fresh corn

• Hatch Chilies

• Oaxaca cheese

• Corn Husks

• Sour cream

• Salsa (optional, for the tamales)

• Mayo

• Grated Cheese

• Chili powder

• Eggplant

• Wooden skewers

• Cornmeal

• Black pepper

• Sugar

• Baking powder

• Egg

• Milk

• Yellow mustard (optional, for eggplant corn dog)