I first fell in love with sweet corn desserts while on vacation in Mexico years ago. There the preparation was a corn flan. While it may sound a bit unusual, I promise you will become a fan if you love the unmistakable and delicate flavor of corn.
A recent dinner at one our favorite “upscale Mexican” restaurants set the stage to revisit my infatuation with corn desserts. I eagerly ordered their sweet corn ice cream, served with chocolate sauce, cajeta and whipped cream. Certainly delicious, but the corn-i-ness was fleeting beneath all the add-ons.
Then I remembered I had this panna cotta recipe, cobbled together through trial-and-error until I was satisfied. While there were no complaints during experimentation, this is the winner! Pure corn and cream flavors are its charm. It fills the bill, and it’s a snap to put together. Unlike a flan, this does not require baking and does not include eggs that can compete with the corn’s subtle flavor.
For optimal results, select the freshest corn-on-the-cob* you can find. It’s an easy task in these late days of summer. With so few ingredients, quality matters!
I hope you’ll try this simple recipe. My preference is to include the pureed corn kernels for maximum corn flavor. The texture is still smooth but with some substance. Use a very fine mesh strainer, and strain twice if desired. You can adjust the ratio of liquid-to-gelatin slightly for a softer or firmer texture.
Sweet Corn Panna Cotta
Adapted from several sources including Epicurious.com, the San Francisco Chronicle and the Columbus Dispatch
Makes 6 servings
Ingredients:
2 ears sweet corn*
1 cup whole milk
3 cups (approximate) heavy cream
1/ 4 cup sugar, or more to taste depending upon sweetness of the corn
Pinch of coarse salt, as in less than 1/8 teaspoon
1 envelope (2-1/ 2 teaspoons) unflavored gelatin
Preparation:
Remove the husks and as much of the “silk” as possible from the corn. Carefully cut the kernels off the cob and set aside. This should yield about 2 cups of kernels. Cut the cobs into 2 or 3 pieces and set aside.
Bring milk, 1/ 4 cup sugar, pinch of salt and corn kernels to a simmer in a medium saucepan over medium heat, stirring occasionally. Add 2 cups of the heavy cream and the corn cobs. Return to a simmer. Remove from heat, cover and let steep for 30 minutes.
Meanwhile, place 2 tablespoons of cold water into small bowl and sprinkle with the gelatin. Let stand 15 minutes until gelatin has absorbed the water and softened.
Remove and discard the cobs from the mixture. Let the remaining cream and corn mixture cool slightly, then transfer it to a blender and puree until very smooth. Press the pureed mixture through a fine meshed strainer into a medium sized bowl. Measure the mixture, adding more cream to reach a total of 4 cups. Transfer all 4 cups into a medium saucepan and bring to a simmer over medium-low heat.
Add the softened gelatin and stir gently until dissolved. Taste the mixture and add sugar, a tablespoon at a time, if needed to attain desired sweetness.
Divide mixture into 6 small ramekins or dessert glasses. Refrigerate until firm, at least 8 hours or overnight.
Serving suggestions: I enjoy the delicate, sweet corn flavor of this dessert and serve it simply; perhaps with a sprinkle of edible flowers for a bit of visual flare. If you embellish – fresh berries, a simple fruit sauce or caramel sauce are good options. If you prefer some crunch, try adding candied nuts or crumbled kettle corn.
* a word about corn: Please consume non-GMO corn, preferably from a farmer you know and trust — easy to do these days at farmers’ markets. If the corn is sold, labeled “organic”, chances are it is GMO-free; as that’s a requirement for the “organic” labeling. I am a weekly customer of both Happy Boy Farms and Say Hay Farms and have been using their corn whilst I’ve been honing this recipe. Both of these farms have stands throughout Bay Area Farmers’ Markets. Please visit their stands. They are nice, hard working folks!
