I had my first ear of summer corn just last week. I'm not really sure why I hadn't seen it at our farmers' markets. Then I was at our little corner grocery and they had organic corn on sale, so I snatched up quite a few ears and wished I had done so a long, long time ago. Since then we've had corn in green salads, on the cob with a little butter, tossed with tomatoes, and in a savory corn pudding. But lately I've been seeing more and more dessert recipes featuring corn as the star of the show. So now it's time to branch out.
The thing that can take a little getting used to with corn desserts is realizing the obvious fact: they taste like corn. So I like to pair them with a flavorful berry (like blackberries or blueberries ), and enjoy them in moderation. They taste just like the height of August, and there are many sweet creative ways to use up a glut of corn, from ice cream sundaes to delightful looking dessert pancakes.
Have you made a sweet dessert recipe with leftover corn?
Try a Recipe:
Puffy Corn Pancake with Blackberry Sauce - (pictured) New York Times
Sweet Corn Cookies with Salt and Pepper Buttercream - Stresscake
Blueberry Corn Ice Cream Sundae - Martha Stewart
Sweet Corn Ice Cream - Lottie + Doof
Corn and Coconut Pudding - Epicurious
Related: Recipe: Sweet Corn Ice Cream
(Image: Andrew Scrivani/New York Times)
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