Quail with Corn & Mustard Crema


Recipe provided by Chef Crusco Catering in Austin, TX

Ingredient List

  • Grilled Quail
  • 4 Ears of Fresh Corn
  • 1 cup Sour Cream
  • 2 tbsps. Ground Mustard
  • 2 tbsps. Dijon Mustard
  • 2-3 tbsps. Lemon Juice
  • 1 Garlic clove – minced with salt into a puree
  • Sea Salt & Fresh ground Pepper


  1. Prepare Texas Quail Farm Knots by following the recipe link above.
  2. Prepare the Fresh Corn by removing the husk & silk. Salt a pot of water & bring to a boil. Once boiling, add ears of corn & simmer for 1-2 minutes. Remove from the water and immediately add to ice water.
  3. Once cool, remove from water, dry and cut off the corn kernels. Set aside for later use in the dish.
  4. Mince garlic clove with a pinch of salt. Create a paste by rubbing the edge of a knife against the garlic on top of the cutting board. Use the salt as an abrasive between the board and blade to create the paste.
  5. Add the garlic puree, sour cream, both mustards and lemon juice into a bowl. Season with salt and fresh ground pepper. Taste and adjust for seasoning. The sauce should be thick like a yogurt.
  6. Place some corn kernels on the base of the plate. Top with 3-4 Quail knots. Dress the Quail Knots with the Mustard Crema Sauce. Enjoy!