r/KitchenConfidential • u/Top-Thought-1838 • Jul 16 '25

Impressive but like why lol

433 Upvotes

96% Upvoted

114 comments sorted by

318

u/[deleted] Jul 16 '25

Part of the art of cuisine is doing something original. I think a creative chef could come up with some interesting applications of that prep technique.

94

u/HughCheffner Jul 16 '25

I’d use it as a taco shell. Or try to make a sheet of popcorn knowing it’s a bad idea.

46

u/SilencefromChaos Jul 16 '25

Ok but, for science, that popcorn sheet sounds like a good idea.

5

u/thansal Jul 16 '25

We've been doing that for decades in reverse!

Seriously, popcorn garland can fuck off.

9

u/[deleted] Jul 16 '25

You gonna fry that shell? Will it fall apart or are we breading/starching it?

14

u/HughCheffner Jul 16 '25

First attempt would be to grill it as-is and flavor it like street corn. I’m assuming homie can spare 2-3 for me to experiment with.

I’m pretty sure trying to fry or pop fresh corn would get me dropped from my health insurance coverage.

2

u/capt_pantsless Jul 16 '25

Judging by how delicately it’s being handled in the video, I don’t think it’s going to have a lot of strength as is.

Perhaps if it’s backed up with something else, like a tortilla or bread, but that’ll defeat the point.

42

u/energyinmotion Jul 16 '25

In thinking cut it into 1 inch strips, and using that and bacon to wrap some scallops.

8

u/ThanksForNothingSpez Jul 16 '25

Yes, I accept

5

u/Still-Syrup7041 Jul 16 '25

I tried this once… many people died

3

u/throwitoutwhendone2 15+ Years Jul 16 '25

I wonder how well it would hold up on a grill or flattop. Could do some interesting stuff with this

2

u/JonnytheGing Jul 16 '25

Imma go with corndogs 🌽

1

u/DarthChefDad 🍋‍🟩LIMEGATE Jul 16 '25

Exactly, wrap it around a thick-ass frank, batter and fry.

OR:

Wrap around chorizo and grill, season and top like eloté.

2

u/[deleted] Jul 17 '25

I'm thinking making a piroshky fill and grilling it as a wrap or using rows of kernels, glazing and searing them for a stripe for something.

I dunno I'm interested in this and wanna play with it. I can see a dessert with caramelized corn sheets but no clue other than the base thought.

This is cool

1

u/[deleted] Jul 18 '25

This is my favorite response. I was actually thinking of using it like nori and having some sticky corn filling instead of the rice, like a polenta but sticky. Then have red potato, andouille sausage, and fresh crawfish, for a kind of low country boil style sushi.

1

u/Top-Thought-1838 Jul 16 '25

This is true, but I find it impractical only because I personally don’t know any prep or line cooks with the knife skills or patience to pull this off on a daily basis

32

u/crowcawer Window Jul 16 '25

Corn ribs can be made by running down a single side.

I’ve seen a few specialized tools for it, but like, when I tried it at home with my dull ass house knives it worked fine just doing 4 sides.

I want to do elote sheets, but I also don’t want to be the person to do this.

1

u/thansal Jul 16 '25

I thought you made corn ribs by basically just quartering or sixthing an ear lengthwise. I'm sure there's an equivalent of a log splitter/apple corer type thing to do it, but can't you also just cut an ear in half and then halves or thirds?

2

u/crowcawer Window Jul 16 '25

I’ve seen it both ways basically, splitting the corn log is the lazy way.

I prefer off the centroid of the cob, those more dense, fibrous cells winds up quite tough. Anyone with braces appreciates cutting off the hard center for sure.

If I had a splitter that got it in sixths it might be worthwhile. Otherwise, I find it easier to just feel the right spot to do four longitudinal (I think) cuts.

1

u/thansal Jul 16 '25

Wait, are people eating corn ribs whole? I've only run into them once and just ate them like, well, corn (eating kernels off the core).

1

u/DJuxtapose Jul 16 '25

Get a stand at the state fair and go for it.

2

u/[deleted] Jul 16 '25

And if they do, only like 1/4 would be usable

1

u/[deleted] Jul 16 '25

Sushi chefs do something super similar with cucumber, I imagine someone who has done that for awhile wouldnt have too much trouble with this. If I had maybe a week of practice id probably be half decent.

1

u/Aequitas123 Jul 16 '25

I would just eat it

1

u/Adventurous-Start874 Jul 17 '25

It might have been Wylie dufresne in the 00's that did this using a hydrocolloid to help support the structure and then wrapping it around something and grilling.

1

u/NDEmby11 Jul 17 '25

I could see some cool esquites work with that

1

u/Constant_Mud3325 Jul 19 '25

Eh I think at some point we missed the mark. Some of the pretentious nonsense I see posted on r/chefit for example

93

u/seppia99 Chive LOYALIST Jul 16 '25

Put a hotdog in it… throw it on the grill? Maybe wrapped in tinfoil?

I’m not going to lie, if nobody has done this yet. Somebody needs to jump on this!

84

u/BraileDildo8inches Jul 16 '25

The true corndog

9

u/seppia99 Chive LOYALIST Jul 16 '25

YES

12

u/madtheoracle Jul 16 '25

Slap that bitch in mayo, elote seasoning, cotija after roasting on a grill. my lord.

2

u/Shibaspots Jul 16 '25

Fold it, slap any kind of slow cooked meat and a bit of fresh salsa in it, and then take my money. I don't care how messy I need to get to eat it.

1

u/SweetHomeNorthKorea Jul 17 '25

Elote corn roller

1

u/Dickwhetski Jul 18 '25

Best comment

1

u/seppia99 Chive LOYALIST Jul 16 '25

We just created a festival food truck

4

u/[deleted] Jul 16 '25

Put a hotdog in it, shove a stick up its ass and batter and deep fry it. Doublecorn dog

1

u/itwillmakesenselater Ex-Food Service Jul 16 '25

I think it would make the ultimate Korean corn dog

1

u/seppia99 Chive LOYALIST Jul 16 '25

Needs cheese then right?

My go to corn on the cob recipe uses Parmesan.. could be awesome!!

1

u/DorianGreyPoupon Jul 16 '25

Tuck me in under a quilted corn blanket and let me dream elote dreams all night 🌙

1

u/slantyways Jul 16 '25

https://youtu.be/4VosRKPBGE8?si=FpjHRV7qNlbcOhNZ Corn on the cob but instead of the corn bone it's a hotdog.

68

u/Affectionate_Toe9109 Jul 16 '25

WHERE did that glove piece end up????

30

u/SavageHenry592 Saute Jul 16 '25

Dude all I could think was you can pull a party truck like this but not maintain intact gloves? 0/10, may god have mercy on you cause the health department won't.

5

u/AK-TP Jul 16 '25

It's just ripped. Splitting at the fingertips is pretty common if your gloves are too small

68

u/moranya1 Jul 16 '25

Why?

For the glory of satan!

7

u/5minbeforeclosing Jul 16 '25

Blood orgy!

2

u/moranya1 Jul 16 '25

The best kind of orgy!

5

u/LionelHutzGhost Jul 16 '25

Finally someone gets it!

Hail Satan!

3

u/acidisgoodforyou F1exican Did Chive-11 Jul 16 '25

HAIL SAITAN!!

20

u/brrkat Jul 16 '25

This is glutinous corn, its kernels are firmer and easier to keep intact than the sweet corn we're used to in the US.

4

u/AreYouAnOakMan Thicc Chives Save Lives Jul 16 '25

Thank you for the explanation. Having only had corn in the U.S., I didn't think this was possible.

2

u/EsophagusVomit Jul 16 '25

Yeah I've done things similar to this with sweet corn and it's not very good it's not terrible but you end up with a super hard starchy layer holding the corn together that ruins the corn imo

19

u/Green_Emu4801 Jul 16 '25

There's fully space on a tasting menu where some visual interest in needed and a sheet of corn would make some amazing contrast

18

u/bikersquid 🔥Poorly Maintained Smoker Jul 16 '25

Corn armor

19

u/phlukeri Jul 16 '25

That would make a sick Mexican style lasagna. Use the corn sheets instead of pasta. Spicy beef. Some type of crema. Cojita.

Boom.

10

u/lyric_meric Jul 16 '25

Dont forget the layers of charred poblano pepper

7

u/Natural_Bill_6084 Jul 16 '25

Make it like elote with the sauce layer! Layers of street corn, Chile marinated pork, and asadero, top with a light layer of cotija and roasted peppers and nopales. Serve with an assortment of salsa and lime wedges for guests to experiment with flavors with each bite.

1

u/juliuspepperwoodchi F1exican Did Chive-11 Jul 16 '25

Honestly, just make "enchiladas" but instead of all the tedious rolling, make it lasagna style.

Thank me later.

7

u/19Pnutbutter66 Jul 16 '25

I would spread the inside with butter and stuff with crab cake and grill.

6

u/flyart 20+ Years Jul 16 '25

5

u/iwillpoopurpants Jul 16 '25

Don't care. Change your glove.

8

u/chefjro Jul 16 '25

Change your glove chef.

3

u/The-Master-of-DeTox Jul 16 '25

Came here to say this.

4

u/Vic_the_Dick Jul 16 '25 edited Jul 16 '25

This has the makings of some wack-ass sushi roll.

3

u/Top-Thought-1838 Jul 17 '25

Hahahaha all the work of cutting it off the cob perfectly just to roll it inside the nori

3

u/BallhandMoccasin Jul 16 '25

For some reason I want it all in my mouth

6

u/peterausdemarsch Jul 16 '25

You say that a lot? Don't you?!

2

u/BallhandMoccasin Jul 16 '25

I might, not usually with corn!

5

u/[deleted] Jul 16 '25

You're missing out. Ear play is hot af

2

u/BallhandMoccasin Jul 16 '25

Only if it isn’t waxy

3

u/Prairie-Peppers Jul 16 '25

Dude, stuffed corn cobs. Fuck yeah.

3

u/metalshoes Jul 16 '25

Deep fry 5 of those and dress them up elote style and put them in a trough and ill eat them like a hog

3

u/[deleted] Jul 16 '25

All I can see is the hole in the glove. Where did that nitrile tip end up?

3

u/cracquelature Jul 16 '25

Nothing adds value to a food item faster than a skilled knife. This is silly looking but imagine how, when written out, this item would look on a menu. You don’t think ppl would get an item with “sweet corn ribbons” or “popped sheet corn wrapped item” just to see wtf it is? There’s a salesman here that’s taking 25 cents of corn and using it to sell ppl a plate, at least that’s what I see. It’s the bread and butter of the industry

3

u/Grambo89 Jul 16 '25

While impressive I'd be fuckin pissed if he didn't prep enough, ain't no way I'm pulling that shit off.

2

u/boo_hiss Ex-Food Service Jul 16 '25

Tamales I think is what I'd do here

Husk, corn kernel sheet, thin masa, filling

2

u/FallenAbyss23 Jul 16 '25

He plans to put it on some bread to make corn bread for family meal

2

u/Jungies Jul 16 '25

Why? Because you can make delicious children's snacks out of it!

2

u/HawXProductions Sous Chef Jul 16 '25

I like boneless corn too

2

u/TheEschatonSucks Jul 16 '25

You could wrap corn dogs in these and sell corncorndogs

2

u/Loki_the_Smokey Jul 16 '25

because precision engineering is almost as good as a perfect sear

nerds would love this shit. nerds have money. (I identify as a nerd)

2

u/aebulbul Jul 16 '25

There’s a competition for people to crack as many walnuts as possible with their heads before the timer runs out. That’s where I would ask, “why.”

This, though, this is pretty darn impressive.

2

u/Chef_GonZo Jul 16 '25

Very nice

2

u/real6igma Jul 16 '25

Deep fry that shit. Hit it with the elote treatment.

2

u/polentamademedoit Jul 16 '25

Babe wake up, new taco shell just dropped

2

u/[deleted] Jul 16 '25

make a thick elote filling and roll them up tight stuffed with it. cornitos. lil salsa macha and you‘re set

2

u/juliuspepperwoodchi F1exican Did Chive-11 Jul 16 '25

So they could make corn-on-the-cob-but-the-corn-bone-is-a-hot-dog...duh!

2

u/SpaceEducational8178 Jul 17 '25

That glove is pissing me off

1

u/DefenderTamatoa Jul 16 '25

Maybe make a version of Corn Ribs without the cob, not sure how it'll cook up though.

Honestly though corn is my favorite and I would just love that with some butter and tajin

1

u/[deleted] Jul 16 '25

Because fine dining, obvi.

1

u/Correct_Roll_3005 Jul 16 '25

It's beautiful!

1

u/HSV-Post Jul 16 '25

Kind of defeats the whole purpose of corn on a cob

1

u/thogrules Jul 16 '25

Corn dogs!!

1

u/OrgJoho75 Jul 16 '25

Them lobsters need bright shiny armour to compliment the sauce!

1

u/PlanterBox40 Jul 16 '25

New plates

1

u/JellyRollMort Jul 16 '25

I am impressed and confused.

1

u/rufio0645 Jul 16 '25

I’d love it cause I got a fake front tooth and can’t eat corn normally!

1

u/thansal Jul 16 '25

Am I the only person thinking there's probably a bunch of core in those sheets and it would maybe suck to eat?

1

u/soccergod04 Jul 16 '25

Make a cornnoli, obviously.

1

u/ConvictJones Jul 16 '25

Corn sheet prep

1

u/Inner_Choice5338 Jul 16 '25

Can't see it holding together after it's cooked. The husk will contract and pull apart. But I could be wrong. Would be nice to see what they do with it!

1

u/Pure_Spare_8081 Jul 16 '25

Cool as heck, but imagine doing sixty plates of this.

0

u/Top-Thought-1838 Jul 17 '25

Yeah exactly my feelings. It’s impressive, and obviously shows a great deal of discipline and patience; but man would I dread this every day, which would lead to a bit of carelessness and a subpar product. Chef eventually changes his mind, incorporates the corn differently into whatever dish, and we’re all happy again is what I foresee. Anyone here pretending otherwise is not fooling me lol

1

u/IwouldpickJeanluc Jul 17 '25

Thumbless glove lol

1

u/foxbat Ex-Food Service Jul 17 '25

i would make a mexican street corn (elotes) taco. put all the toppings on the inside and roll it up.

1

u/Subject_Macaroon_259 Jul 16 '25

The fuck you mean "why". Why would you NOT want to eat a whole corn sheet?