Production identity
- Target finished yield
- 7 kg · approximately 40 portions at 175 g
- Reference ratio
- Finished mass ÷ declared primary-input basis (batch reference ratio): 100.0% (7 kg declared primary input → 7 kg finished target)
- Total formula input
- 7 kg before trim, evaporation, absorption or transfer loss
- Time
- 35 min active · 90 min total
- Equipment
- smoker or grill · rondeau · scale
- U.S. major allergens intentionally present
- Milk
- Additional sensitivity note
- None listed.
- Holding / service
- Hot hold gently; dairy and starch concentration increase with evaporation.
Formula — 1× target batch
| Ingredient | Weight | Specification |
|---|---|---|
| Corn kernels | 4.2 kg | fresh or frozen |
| Heavy cream | 1.2 kg | |
| Whole milk | 700 g | |
| Butter | 350 g | |
| Roasted corn purée | 400 g | from formula corn or additional |
| Kosher salt | 80 g | |
| Black pepper | 25 g | |
| Smoked chile | 25 g | |
| Scallion | 20 g | finish |
Scaling table
Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.
| Ingredient | % of input mass | ½× | 1× | 2× |
|---|---|---|---|---|
| Corn kernels | 60.00% | 2.1 kg | 4.2 kg | 8.4 kg |
| Heavy cream | 17.14% | 600 g | 1.2 kg | 2.4 kg |
| Whole milk | 10.00% | 350 g | 700 g | 1.4 kg |
| Butter | 5.00% | 175 g | 350 g | 700 g |
| Roasted corn purée | 5.71% | 200 g | 400 g | 800 g |
| Kosher salt | 1.14% | 40 g | 80 g | 160 g |
| Black pepper | 0.36% | 12.5 g | 25 g | 50 g |
| Smoked chile | 0.36% | 12.5 g | 25 g | 50 g |
| Scallion | 0.29% | 10 g | 20 g | 40 g |
Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.
Method
Smoke or hard-roast a controlled portion of corn to add char/smoke while keeping the majority sweet and fresh.
Sweat corn in butter, add milk/cream and bring to a gentle simmer; avoid scorching dairy solids.
Blend or purée only a measured portion to create body while leaving identifiable kernels.
Combine smoked/roasted corn, season and reduce only to the documented 7 kg finished weight.
Finish scallion and retaste after holding because sweetness and salt perception change as the sauce concentrates.
Working numbers
- Finished yield: 7 kg
- Corn = 60% of formula
- Only a portion is puréed for body
- Gentle hold; avoid dairy scorching
Production verification
- Record actual finished batch weight before portioning; compare with target and investigate material variance.
- Record actual portion count and portion mass during service rather than inferring count from target yield.
- Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
- Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
- Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.
Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.
Sensory standard
Sweet corn, light smoke/char, creamy body with whole kernels, no burnt smoke or gluey purée texture.
Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.
Failure laboratory
| Failure | Likely mechanism | Correction |
|---|---|---|
| Too smoky/bitter | Too much corn exposed to dirty/heavy smoke | Smoke only a controlled portion with clean combustion. |
| Pasty | Too much purée or over-reduction | Keep majority kernels whole and stop at target yield. |
Version control
KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.