About Chef Josh Peralta
Born and raised in Abita Springs, Chef Peralta’s earliest childhood memories are of helping his mother stir the gumbo pot and watching as she hung handmade pasta on a coat hanger to dry. After graduating from University of Louisiana at Lafayette, he worked in some of the city’s most esteemed kitchens including Luke and Copper Vine. He joined the Link Restaurant Group as a sous chef at Butcher in 2021 and moved to Cochon in 2023 where he is currently chef de cuisine.
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Ingredients
6 ears corn in the husk
1 stick European-style unsalted butter, softened
2 oz cane syrup
- Partner Content -1 dash cane vinegar
Salt and pepper to taste
Good flaky sea salt (such as Maldon brand)
Directions
- Prepare grill for medium heat.
- Combine softened butter, cane syrup, and vinegar in a bowl. Season with salt and pepper and set aside.
- Prepare the corn by peeling back husk and removing silks. Fold husk back up over the ear of corn and soak in cold water for 30 minutes.
- Grill the corn (with husks) over medium heat, turning frequently until husk is browned, steaming and fragrant.
- To serve, peel husks back but do not remove. Leave husks on to use as handles.
- Coat corn with cane syrup butter and sprinkle with flaky sea salt.
Notes
- Pairs well with grilled meats like pork chops or chicken.
