Nothing says summer in Austin, Texas quite like fresh corn on (or off) the cob! This month, Driskill Grill Chef Skyler Golden transforms this sweet staple into a truly Texan masterpiece with his Sweet Soy Glazed Texas Quail featuring summer corn succotash, baby Japanese eggplant, petite dragon carrots, shimeji mushrooms, Thai bird chilies, and a corn purée. Read on for his recipe!

Sweet Soy Glazed Texas Quail

1 Cup Sweet Soy
2 Tbs Rice Wine Vinegar
1 Tsp Szechuan Peppercorn (Ground)
2 Tbs Fish Sauce
3 Tbs Fresh Ginger (Finely Chopped)
4 Each Semi-Boneless Texas Quail

Method:

Combine the sweet soy, rice wine vinegar, fish sauce, ginger, and the Szechuan peppercorn. Add about half of the sweet soy glaze to the quail and marinate for 2-3 hours before grilling. Reserve the remaining sweet soy glaze for later use.

Summer Corn Succotash

3 Each Thai Bird chilies (Stemmed, Seeded and finely sliced)
1 Tbs Aji Amarillo Chili Powder
10 Ears Fresh Corn (Removed from the cobb)
½ # Apple Wood Smoked Bacon (Small Dice)
½ Tsp Thai Long Pepper (Ground)
1 Bunch Chopped Cilantro
½ Cup Red Bell Pepper (Small Dice)
1 Cup Red Onion (Small Dice)
1 Cup Anasazi Beans (Cooked)
¼ Cup Yuzu Juice
To Taste Sea Salt
To Taste Black Pepper

Method:

Place the diced bacon in a large Sauté pan over medium heat, and cook until crispy. Once the bacon is crispy add the red onion, Thai long pepper, Aji Amarillo, and the Thai Bird chili. Cook until the onion becomes translucent then add the red bell pepper and Anasazi beans. Cook for 2-3 minutes then add the fresh corn, yuzu juice and cilantro, toss to combine. Add sea salt and pepper to taste.

Corn Puree

1 Each Thai Bird chilies (Stemmed, Seeded and finely sliced)
1 Each Shallot (Thinly Sliced)
1 Tbs Turmeric
2 Cups Fresh Corn (Removed from the cobb)
1 Tbs Lime Juice
2 Tbs Duck Fat
As Needed Quail Stock or Duck Stock (1 ½ - 2 Cups
To Taste Sea Salt
To Taste Black Pepper

Method:

Place the duck fat, shallot and Thai Bird chili in a large Sauté pan over medium heat, and cook until translucent. Add the turmeric and cook for 2-3 minutes then add the fresh corn, lime juice and 1 ½ cups of quail stock. Simmer for an additional 5 minutes then transfer to a vita-prep and puree until smooth. Add additional stock if needed. Add sea salt and pepper to taste.