Endive veggie shells with warm sweet corn and mild miso cream, glazed shiitake, and crunchy sunflower dust

Instructions

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   1. Preheat the oven to 180 °C / 350 °F. Wash the endives, dry them well, and carefully separate about 16 large leaves to use as the base. Keep chilled.

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   2. In a small skillet over medium heat, add 1 tablespoon olive oil. Add the sunflower seeds, panko, and half of the lime zest. Toast for 3 to 4 minutes, stirring, until golden. Add half of the smoked paprika and a pinch of black pepper, stir for 30 seconds more, then transfer the mixture to a tray. Bake for 4 minutes at 180 °C / 350 °F to dry it out and make it extra crisp. Set aside.

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   3. In the same skillet, heat 1/2 tablespoon olive oil over medium heat. Add the chopped shallot and cook for 2 to 3 minutes until translucent. Add 180 g (about 1 1/4 cups) of the sweet corn and cook 2 minutes more.

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   4. Stir in the white miso, cooking cream, and water. Cook over low heat for 3 minutes, stirring, until the corn is tender and the mixture is slightly thickened. Transfer to a blender, add the lime juice, and blend until smooth. Adjust with salt only if needed. Keep warm.

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   5. Heat the remaining olive oil in a large skillet over medium-high heat. Add the sliced shiitake mushrooms and cook for 4 to 5 minutes until browned. Add the remaining sweet corn and sauté for 1 minute.

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   6. Add the soy sauce, maple syrup, remaining smoked paprika, remaining lime zest, and a pinch of black pepper. Cook 1 to 2 minutes more until the shiitake is glossy and lightly glazed.

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   7. To assemble, arrange the endive leaves on a platter. Fill each leaf with 1 to 2 teaspoons of the warm corn-miso cream. Top with a small spoonful of glazed shiitake and a few sautéed corn kernels.

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   8. Finish with chopped fresh chives and sprinkle the crunchy sunflower dust over the top. Serve immediately to preserve the contrast between the warm cream, cool endive, and crisp topping.