Corn

With a sharp knife, split ears of corn in half lengthwise and remove husks, setting husks aside to partially dry. Freeze ears of corn. Dip frozen ears of corn in melted clarified butter and allow butter to solidify on kernels. Using a very sharp knife, carefully slice kernels from cob, keeping the kernels intact as a single sheet; refrigerate. Reserve cobs for corn stock.

In a large pot, heat grapeseed oil, add shallots and ham, and sauté until fragrant and tender. Deglaze with wine and reduce until almost dry.Add black truffle stock and reduce by half. Add corn stock and half and half and bring to boil. Slowly whisk in grits and cook over low heat until fully cooked.Stir in cheese and butter and season with salt and pepper. Cover and keep warm in a double boiler.

In a pot, blend all ingredients together with an immersion blender. Bring to a boil and boil 2 minutes. Strain through a chinois into hotel pan over ice. When gelée is set, use a sharp knife to cut into small cubes. Cover and refrigerate.

In a blender, combine freeze-dried corn, corn juice, half and half, sugar, iota carrageenan, and salt; pure. Pass mixture through a chinois into a medium pot. Heat mixture and whisk in butter. Bring to a boil, reduce heat, and keep warm.

Mix grated truffle into grits and transfer to pastry bag with plain tip. Pipe the Manchego-Black Truffle Grits into the bottom of a partially dried corn husk.Add 3 cubes Sherry Gelée. Pour Corn Custard over to cover. Place the kernel sheet from Corn on top of the custard to adhere.With a blow torch, torch kernels to melt the butter and roast the corn. Finish with flaky salt and cover using the remaining corn husk half.Using the torch, burn the husk until smoking, aromatic, and partially charred. Serve immediately.