#498 Cornballer 8: Sufferin' Succotash

Cornballer is back and funkier than ever ! With fermented heat and Corn in three and a half different forms, get ready to get corny while you still can! 

Suggested pairings: pizza, diavolo pasta, fettucine alfredo

9.5/10 heat

Franklin Farms pink grapefruit juice & sweetcorn, K&R Farm scorpion peppers,  Ogeechee River Gardens Carolina reaper & scorpion peppers, apple cider vinegar, Canada ‘Golden Row’ tomatoes, Vidalia onions, Unified Ferments Soba Kombucha (water, kombucha culture, sugar, buckwheat tea), Kosher salt, Sour Flower Vinegar Sour Orange & Black Peppercorn vinegar,  Shared Cultures Corn Miso (Rancho Gordo large white lima beans, organic Kokuho Rose rice,  Brentwood corn, sea salt, water, koji culture) & Huitlacoche Miso (Rancho Gordo midnight black beans,  organic Kokuho Rose rice, huitlacoche, sea salt, water, koji culture), Gannon Organics green garlic  & brassica flowers, Paradise Sea Salt ‘Caution: Magma Hot!’ (Hawaiian sea salt blend, paprika, red pepper,  ghost peppers, Hawaiian chili peppers), Smoochy’s Pantry black futsu squash, red bean, & brown rice miso,  Yakima applewood-smoked salt, Billy’s Botanicals parsley, salad burnett, Tucci Greens melon microgreens,  Nixta elote licor (corn liqueur), J&S Spice Co. dried Carolina reapers, Viridescence Candy Co. salted chanterelle mushrooms & forest herb salt, Burlap & Barrel Wild Mountain Cumin & Wild Timur Pepper

5 fl oz/150 mL

Best by 02/28/2026