Bring <quantity>1<unit>cup</unit></quantity> of water into a boil in a small saucepan over high heat

Add <quantity>¾<unit>cup</unit></quantity> of corn flour and <quantity>1<unit>cup</unit></quantity> of water to a bowl. Stir to dissolve the lumps

Add the corn flour and water mixture to the boiling water. Stir constantly until it thickens

Spread over a silicone baking sheet, making a thin layer

Bake at <temperature>155<unit>°C</unit></temperature> for 50m until the tuile is dry and crispy

The corn tuile is ready

Fill a saucepan halfway with vegetable oil and bring it to <temperature>170<unit>°C</unit></temperature> over medium-high heat

Dip a chinois or a deep heatproof sieve into the oil. Add <quantity>½<unit>cup</unit></quantity> coarse grits, <quantity>1<unit>tbsp</unit></quantity> at a time, and fry until they burst and turn into small popcorn

Let them drain over paper towel and season with salt to taste

Small dice <quantity>½</quantity> red onion

Finely chop <quantity>2</quantity> large garlic cloves

Place <quantity>1</quantity> corn cob on a cutting board, and run a knife along it to remove the kernels. Repeat it with the other corn cob

Fill a small pan with water and place it over high heat

Add the corn kernels and salt to taste. Mix it and cook until the kernels are tender

Place <quantity>1</quantity> corn cob on a cutting board, and run a knife along it to remove the kernels. Repeat it with the other corn cob

Transfer the corn kernels to a blender and add <quantity>1<unit>cup</unit></quantity> of coconut milk

Blend on high speed until completely smooth

Sieve the corn and milk mixture into a saucepan, and discard what's left in the fine mesh sieve

Transfer to a saucepan and cook over medium heat, stirring constantly until it thickens. Remove from the heat

The corn cream with coconut milk is ready

Strain the cooked corn kernels

Add extra virgin olive oil to taste in a skillet over medium heat. Add the minced garlic and sautée it until fragrant

Add the onion and mix

Add <quantity>½<unit>tsp</unit></quantity> of sweet paprika and the cooked kernels. Sautée until everything is combined

Add <quantity>2/3<unit>cup</unit></quantity> of vegetable stock

Add <quantity>½<unit>cup</unit></quantity> of the Corn Cream with Coconut Milk and sautée, stirring constantly to combine everything

Season with salt and ground black pepper to taste. Mix well

Add tabasco sauce to taste and mix it

Place a portion of the corn on a serving dish, and gently tap underneath it to evenly distribute it around the dish

Sprinkle sweet paprika to taste on top of it

Sprinkle the Grits Popcorn to taste over the corn

Garnish with broken pieces of the Corn Tuile

The faux corn risotto is ready! Enjoy!