Corn powder

Creation by Bas Hoog, Gallery61, Den Haag, the Netherlands.

Corn powder

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




corn cobs



chicken stock






vanilla bean




Preparation method

  • Cook the corn cobs in chicken stock with butter, vanilla and mace.
  • Cut the kernels from the cob.
  • Dry the kernels in a drying cabinet at 65°C for 24 hours.
  • Grind the kernels into powder in a coffee grinder. 

Serving suggestions

  • As part of a dish with poultry or game.
  • As part of a vegetable dish, e.g. with pumpkin.

Previous page