Corn is a versatile ingredient that is commonly used in savory dishes, but have you ever tried using it in desserts? Sweet corn desserts may sound a bit unusual, but they are incredibly delicious and have gained popularity in recent years. From cakes to pies to ice creams, there are numerous ways to incorporate this humble ingredient into desserts.
In this post, we have compiled a list of 10 sweet corn desserts that will surely blow your mind. Each dessert has its unique twist on the classic corn flavor, making them stand out from the usual dessert options. Whether you’re a fan of traditional desserts or experimental flavor combinations, there’s something on this list for everyone.
1. Sweet Corn Ice Cream
I absolutely love the unique flavor combination of sweet corn and basil in this sweet corn basil ice cream recipe. It’s a perfect balance of sweet and savory flavors that truly takes the taste of ice cream to a new level.
What I appreciate most about this recipe is how easy it is to make. With just a few simple ingredients, a food processor, and an ice cream maker, you can have a delicious, homemade ice cream in no time. The recipe also calls for fresh corn on the cob, which adds a great texture and sweetness to the ice cream.
Another reason why I love this recipe is that it’s a great way to use up leftover corn on the cob from a summer BBQ or a trip to the farmer’s market. It’s a unique and unexpected way to use corn, and it’s sure to impress any guests you serve it to. Overall, this sweet corn basil ice cream is a fun and tasty twist on a classic dessert, and it’s definitely worth giving a try.
Ingredients:
- 2 cups fresh corn kernels (from about 2-3 ears of corn)
- 1 cup whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 6 large egg yolks
- 1/2 cup fresh basil leaves, chopped
- 1/2 teaspoon vanilla extract
Instructions:
- In a food processor, puree the corn kernels with the milk until smooth.
- In a medium saucepan, heat the cream and sugar over medium heat until the sugar has dissolved.
- In a separate bowl, whisk the egg yolks until light and frothy.
- Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 10-12 minutes.
- Strain the custard through a fine mesh strainer into a large bowl.
- Add the corn puree, basil, and vanilla extract to the custard and whisk until well combined.
- Chill the mixture in the refrigerator for at least 4 hours, or until completely chilled.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the ice cream to a freezer-safe container and freeze until firm, at least 2-3 hours. Serve and enjoy!
2. Cornmeal Cake with Sweet Corn Ice Cream
Sweet corn is a beloved staple of summer produce, and it’s no surprise that it can be used in a wide variety of dishes beyond just savory ones. One of my favorite sweet corn recipes is the sweet corn cake from Layer Cake Parade. The recipe is easy to follow, with simple ingredients that come together to create a delightfully sweet and moist cake.
What I love most about this recipe is how versatile it is. The cake can be served as a sweet breakfast treat, as an afternoon snack, or even as a dessert after dinner. The addition of cornmeal and corn kernels to the batter gives it a unique texture and flavor that’s both comforting and nostalgic.
The cake is also incredibly easy to customize, as you can add different spices or flavorings to suit your taste. I love to add a touch of cinnamon or vanilla extract to the batter for an extra layer of flavor.
Ingredients:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup sweet corn kernels
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the sour cream and milk until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in the sweet corn kernels.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve and enjoy!
3. Sweet Corn Pudding
Sweet corn pudding is one of my favorite desserts that combines a savory and sweet flavor in one dish. This recipe is perfect for those who love the comforting taste of corn and are looking for a unique way to enjoy it. The creamy texture of the pudding with the sweet corn kernels throughout make for a delicious and satisfying dessert.
What I love about this recipe is how easy it is to prepare with only a few simple ingredients and steps. It is perfect for busy weeknights when I crave something sweet but don’t want to spend too much time in the kitchen. The use of canned corn also makes this recipe accessible all year round, regardless of the season.
The addition of cinnamon and nutmeg give the pudding a warm and cozy taste, making it a perfect dessert for the fall and winter months. However, it can also be served chilled during the summer for a refreshing and light treat.
Ingredients:
- 2 cups corn kernels (fresh or canned)
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 2 tablespoons butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions:
- Preheat the oven to 350°F.
- Grease an 8×8 inch baking dish with cooking spray or butter.
- In a blender or food processor, puree the corn kernels until smooth.
- In a large mixing bowl, whisk together the pureed corn, sweetened condensed milk, evaporated milk, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Pour the mixture into the prepared baking dish.
- Bake for 45-50 minutes or until the top is golden brown and the pudding is set.
- Let cool for 5-10 minutes before serving.
4. Cornbread and Blueberry Cobbler
Blueberry Mint Cornbread Cobbler is a unique and flavorful dessert that is perfect for summertime. This dessert is a twist on the classic cobbler recipe with the addition of sweet cornbread topping and fresh mint in the blueberry filling. The combination of sweet blueberries and buttery cornbread topping creates a harmonious blend of flavors that is simply irresistible.
What I love most about this recipe is the use of fresh, seasonal ingredients like blueberries and mint. The blueberries provide a natural sweetness that pairs perfectly with the buttery cornbread topping, while the mint adds a refreshing twist to the filling. The texture of the crumbly cornbread topping combined with the juicy blueberries creates an indulgent and satisfying dessert.
Another great thing about this recipe is its versatility. It can be served warm or cold, and it can be paired with a variety of toppings like whipped cream, ice cream, or even fresh fruit. It’s a dessert that’s perfect for any occasion, whether it’s a summer barbecue, a family gathering, or a casual weeknight treat.
Ingredients:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup blueberries
- 1/4 cup fresh mint leaves, chopped
For the cobbler topping:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Instructions:
- Preheat the oven to 350°F (175°C). Grease an 8-inch square baking dish.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, melted butter, and eggs.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the blueberries and mint leaves.
- Pour the batter into the prepared baking dish.
- In another bowl, combine softened butter and sugar until creamy.
- Add flour, baking powder, salt, and milk, and stir until smooth.
- Dollop spoonfuls of the cobbler topping over the batter.
- Bake for 45-50 minutes, until the cobbler is golden brown and a toothpick inserted into the center of the cornbread comes out clean.
- Let the cobbler cool for a few minutes before serving. Enjoy!
5. Sweet Corn and Coconut Milk Pudding
Maja Blanca is a Filipino dessert that is popularly served during special occasions and holidays. This dessert is a creamy and silky coconut pudding that is topped with sweet kernels of corn. I absolutely love this dessert not only because of its taste but also because it reminds me of my childhood.
I have vivid memories of my grandmother making Maja Blanca in her kitchen for family gatherings. The sweet aroma of coconut and corn would fill the house, making everyone’s mouth water. I would always sneak into the kitchen to see her mix together the simple ingredients that would soon become this delectable dessert.
As I grew older, I learned how to make Maja Blanca from my grandmother, and it has become one of my go-to desserts for family gatherings and celebrations. It is a dessert that is loved by all, and every time I make it, it brings back fond memories of my grandmother’s kitchen.
Ingredients:
- 1 cup cornstarch
- 1 can (400 ml) coconut milk
- 1 can (370 ml) evaporated milk
- 1 can (14 oz) condensed milk
- 1/2 cup sugar
- 1/2 cup sweet corn kernels (canned or fresh)
- 1 tsp vanilla extract
- 1 tbsp butter
- Toasted grated coconut for toppings (optional)
Instructions:
- Grease a 9-inch round cake pan with butter or cooking spray.
- In a large mixing bowl, dissolve the cornstarch in 1 1/2 cups of water.
- Add the coconut milk, evaporated milk, condensed milk, and sugar to the bowl. Mix well until everything is well combined.
- Pour the mixture into a large saucepan or pot and heat over medium heat, stirring constantly, until it thickens and becomes smooth (about 10-15 minutes).
- Add the sweet corn kernels and vanilla extract to the mixture and stir until well combined.
- Remove the pan from the heat and pour the mixture into the greased cake pan. Spread it out evenly using a spatula.
- Let the maja blanca cool to room temperature and then refrigerate it for at least 2 hours, or until it sets.
- Once set, remove the maja blanca from the refrigerator and slice it into squares or diamond shapes.
- Top with toasted grated coconut before serving, if desired.
6. Sweet Corn and Peach Crisp
There is something undeniably special about biting into a warm, juicy peach that’s been baked into a delectable dessert. The recipe that I am particularly fond of is the peach crisp, and I can’t help but fall in love with it every time I make it. The sweet, juicy peaches are baked under a crunchy, buttery topping that’s irresistibly crisp and crumbly.
One of the things I love most about this recipe is how versatile it is. Whether you’re hosting a dinner party or just looking for a sweet treat on a lazy Sunday afternoon, peach crisp can be the perfect dessert. It’s also a great way to use up any overripe peaches you may have on hand.
What’s more, this recipe is incredibly easy to make, and you don’t need any special equipment or baking skills to pull it off. With just a few simple ingredients and a little bit of time, you can create a dessert that’s sure to impress. The aroma of cinnamon and nutmeg as it bakes is just the cherry on top.
Sure, here’s the recipe for Peach Crisp:
Ingredients:
- 6 cups sliced fresh peaches (about 6 peaches)
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
Instructions:
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the sliced peaches and 1/4 cup of white sugar. Mix until the peaches are coated in sugar, then transfer them to a 9×13 inch baking dish.
- In a separate mixing bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt.
- Add the cold, cubed butter to the mixture and use a pastry cutter or your fingers to combine the mixture until it resembles coarse crumbs.
- Sprinkle the mixture evenly over the top of the peaches in the baking dish.
- Bake for 35-40 minutes, or until the topping is golden brown and the peaches are bubbly.
- Serve warm with a scoop of vanilla ice cream.
7. Corn Kernel Cookies
I absolutely love these Perfect Cornmeal Cookies from Sweetest Menu! The combination of the subtle sweetness from the cornmeal, the rich creaminess of the butter, and the light texture of the cookie make for an irresistible treat. These cookies are perfect for any occasion – a midday snack, after-dinner dessert, or even as a gift to a loved one.
What I love most about this recipe is how simple and easy it is to make. With only a few ingredients, it’s a breeze to whip up a batch of warm, freshly baked cookies in no time. The use of cornmeal in the recipe also adds a unique twist to the traditional cookie, making it a fun and interesting addition to any dessert spread.
The Perfect Cornmeal Cookies are also incredibly versatile. You can add your own personal touch by incorporating different flavors, such as a sprinkle of cinnamon or a drizzle of chocolate. The possibilities are endless with these delicious treats, making them a go-to recipe for any baking enthusiast.
Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions:
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, cornmeal, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Scoop the dough using a cookie scoop or spoon, and roll them into balls.
- Place the dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Flatten each ball slightly with the bottom of a glass.
- Bake for 12-15 minutes or until lightly golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy!
8. Sweet Corn and Vanilla Bean Panna Cotta
As a lover of creamy and indulgent desserts, I am always on the lookout for unique and interesting recipes to satisfy my sweet tooth. That’s why I absolutely adore this recipe for Sweet Corn Panna Cotta. It’s a delightful twist on the classic Italian dessert that features a smooth and silky texture with a subtle corn flavor that adds a touch of sweetness and complexity.
What I love most about this recipe is how easy it is to make. With just a handful of simple ingredients, including fresh sweet corn, cream, sugar, and gelatin, you can create a luxurious dessert that looks and tastes like it came straight from a high-end restaurant.
The recipe also provides room for customization, allowing you to adjust the sweetness and corn flavor to your liking. Plus, the elegant presentation of the finished dish is sure to impress anyone you serve it to.
Ingredients:
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 cup fresh or frozen corn kernels
- 1 1/2 teaspoons unflavored powdered gelatin
- 1/4 cup cold water
- 1/4 teaspoon salt
- Corn kernels and fresh berries, for garnish
Instructions:
- In a saucepan, combine the heavy cream, milk, sugar, and corn kernels. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves and the mixture is heated through.
- Remove the pan from the heat and let it cool for 5 minutes.
- Pour the mixture through a fine-mesh strainer into a large measuring cup or bowl. Discard the solids.
- In a small bowl, sprinkle the gelatin over the cold water and let it stand for 5 minutes to soften.
- Microwave the gelatin mixture for 10 seconds, until melted.
- Whisk the melted gelatin into the cream mixture.
- Pour the mixture into six 6-ounce ramekins or cups. Cover and chill for at least 4 hours or overnight.
- To serve, run a sharp knife around the edge of each panna cotta to loosen it from the ramekin. Invert the ramekin onto a dessert plate and gently shake to release the panna cotta.
- Garnish with fresh corn kernels and berries, if desired.
9. Corn Syrup Caramel Sauce
This vegan coconut caramel recipe from Chocolate Covered Katie is one of my favorite go-to recipes for making a sweet and indulgent treat without any animal products. I love it because it’s easy to make and only requires a few simple ingredients, all of which are easy to find at any grocery store.
The combination of coconut milk and brown sugar creates a rich and creamy texture, while the vanilla extract adds a touch of warmth and sweetness. The recipe can be customized to your liking by adjusting the amount of sugar or adding other flavors such as cinnamon or sea salt.
What I love most about this recipe is that it’s vegan and dairy-free, which makes it a perfect option for anyone with dietary restrictions or anyone who wants to avoid consuming animal products. The caramel is also versatile and can be used in a variety of desserts, such as drizzling it over ice cream or using it as a filling for cakes or pastries.
Ingredients:
- 1 can full-fat coconut milk
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- In a small saucepan, combine the coconut milk and brown sugar over medium heat.
- Whisk until the sugar has dissolved, then bring the mixture to a boil.
- Reduce the heat to low and simmer for 20-30 minutes, stirring occasionally.
- Once the mixture has thickened and become caramel-like in consistency, remove from heat and stir in the vanilla extract and salt.
- Allow the caramel to cool slightly before transferring it to a jar or container. Store in the fridge for up to two weeks.
10. Sweet Cornbread Waffles with Whipped Honey Butter
Conclusion
I hope this list of 10 sweet corn desserts has inspired you to try something new in your dessert-making adventures. Sweet corn may not be the first ingredient that comes to mind when thinking about desserts, but it’s worth exploring the unique flavor it brings to the table. Each recipe on this list offers a creative twist on classic desserts, and I encourage you to give them a try. Thank you for taking the time to check out this list, and I hope you’ll have fun experimenting with sweet corn in your baking endeavors!
