Place the corn husk leaves on a sheet pan and bake in a 450°F (230°C/Gas Mark 8) oven until browned and very dry. Let cool, then grind to a fine powder and sift. In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites until soft peaks begin to form. Add the sugar in 3 parts, whisking until medium peaks begin to form. Add all but 1 tablespoon of the corn husk powder and whisk until well mixed. Place the mixture in a pastry bag with a medium plain tip and pipe out 3-inch (8cm) meringues onto a baking sheet lined with a silicone mat. Let dry in a dry place for 2 hours. Bake in a 195°F (90°C/Gas Mark 0) oven for 1 hour to 1 hour and 10 minutes until the meringue is set. Remove from the oven and let cool.
Cook the corn kernels with the milk in a pan over medium heat. Bring to a simmer; add the cream, sugar, and salt and cook until the corn is soft. Blend to a puree and strain (sieve).
Whisk the cream until medium peaks begin to form. Mix the cream of corn and mascarpone cheese in a bowl. Carefully fold in the whipped cream.
Divide the corn mousse among 4 plates and top each with a meringue. Finish with a sprinkling of the reserved corn husk powder.
