Note from Ricardo
To make corn tiles, select cobs with plump, tightly packed kernels. When slicing the cooked corn off the cob with a serrated knife, some of the kernels will hold together in “tiles.” Don’t break these up into individual kernels.
This bold, spicy number is our nod to New Orleans, the birthplace of jazz. Each player holds its own: The crispy fried pieces of popcorn okra bounce off shaved strips of blackened corn, while smoky grilled kielbasa slices are punctuated by the fresh snap of blanched green beans. Tossed with a Cajun-spiced dressing (keep extra for dipping), this brassy bowlful suits any outdoor grilled feast.
This silicone whisk allows you to whip cream, sauces and eggs efficiently.
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