Daniela Soto-Innes made this corn husk meringue dessert a mainstay at Enrique Olvera’s Cosme in Manhattan, drawing inspiration from her childhood in Mexico City and her love of salty-sweet desserts. Watch as the acclaimed rising-star chef makes meringues as a base for a dish that also features corn husk, vanilla cream, mascarpone sweet corn and salt. And stay tuned as the playful Soto-Innes tries to start a food fight with her all-female kitchen staff. She may be a chef with serious chops — she was our recent New Chefs Rising profile — but she certainly has a playful side.