Two Vie To Be 'The Next Iron Chef'

They survived elimination to cook another day on the Food Network's The Next Iron Chef and now finalists Jehangir Mehta and Jose Garces are showing us what they're made of in a PIX cook-off. It's Team Mehta-Krishnan vs. Team Garces-Muller with Donatella Arpaia as judge. Their secret ingredient is corn. Check out Jehanjir's recipe for Chili Corn and Jose's recipe for Corn Humitas with Mushroom and Sweet Corn Cream Sauce with Benton’s Bacon after the jump.

The Next Iron Chef airs Sundays at 9pm on the Food Network. For more information, visit www.foodnetwork.com.

JEHANGIR MEHTA
Chili Corn
Ingredients
Finger Potatoes (diced) 2 cups
Corn (boiled) 2 cups
Thai Long Chilies (diced) 1/3rd cup
Onion Seeds 1 tbl sp
Curry Leaves 1 cup
Mustard Seeds 1 tbl sp
Corn Syrup 1 tbl sp
Cherry Tomatoes (cut into quarters) 1/3rd cup
Olive Oil 1/3rd cup
Salt and Pepper To Taste
Baby Cilantro 1 cup

Directions
1. Potatoes need to be boiled for 7 mins then place on sheet tray, drizzle olive oil, salt and pepper and cook to 95% in a 350 degree oven.

2. The rest of the ingredients need to be kept ready in small containers (each one separate)

JOSE GARCES
Sweet Corn Humitas with Mushroom and Sweet Corn Cream Sauce with Benton’s Bacon
Serves 4
Ingredients
4 humitas
1 cup popcorn shoots
Mushroom & Sweet Corn Cream Sauce

Directions
Putting it all together: Preheat broiler. Place 4 humitas back into the steamer to reheat, 2 to 3 minutes. Remove from steamer and open cornhusks. Remove and place on a serving plate.
Place popcorn shoots atop humitas. Top with Mushroom & Sweet Corn Cream Sauce.

Humitas
Yields 4
Ingredients
2 cups sweet corn kernels, pureed
3 1/2 ounces queso fresco, grated
1 cup corn stock
1 teaspoon baking powder
1 cup white instant corn flour (also known as arepa flour)
1 tablespoon granulated sugar
2 teaspoons kosher salt
4 dried cornhusks, soaked in water

Directions
To make humitas: In a large bowl, combine corn puree, cheese, corn stock, baking powder, and corn flour. Season with sugar and salt. Fill each cornhusk with 1/2 cup corn mixture. Wrap the cornhusk around the filling then tie at both ends with a strand of the cornhusk. Place humitas in a steamer to cook, 20 minutes. Remove from steamer and set aside until needed.

Mushroom and Sweet Corn Cream Sauce with Benton’s Bacon
Ingredients
½ large white onion, finely diced
2 cloves garlic, finely minced
1 cup chanterelle mushrooms, cleaned & coarsely chopped
3 oz. Benton’s cacon, cut into small batons
2 cup corn stock (chicken is fine if corn is unavailable)
½ cup heavy cream
½ bunch parsley, finely chopped Render bacon, add onions, garlic & mushrooms.

Directions
Add stock, simmer for 8 minutes and finish with cream, simmer for 3 more minutes, and then add parsley.