Mexican Street Corn Ice Cream

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Yep, this is corn ice cream. And yes, we put cheese on top……


With the success of our Nebraskan cocktail we wondered if we could figure out another tasty treat using the wonderful sweet corn. One of our favorite ways to enjoy a summer night is to have a BBQ by the pool with some delicious fresh sweet corn on the cob and finish up the night with a cold bowl of ice cream. We thought about these great evenings and wondered if we could combine two of our favorites into a delicious savory sweet corn ice cream.


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Wooden Spoons


This Mexican street corn ice cream recipe uses queso fresco, cayenne, and salt and pepper to give a savory edge to this creamy sweet treat. Starting with a nice sweet cream base, the sweet corn gave a sweet yet savory finish that tastes like fresh corn. This ice cream turned out looking yellow due to the rich egg yolks.  Hits of pepper and cayenne give a nice spicy kick that actually helps to enhance the sweetness of the cream.


Topping the ice cream with fresh grated queso fresco added a nice salty tang that compliments the sweetness and gives a unique twist to the dish. Finishing it with a bit of chopped cilantro gives a classic Mexican flavor and freshness while giving a nice splash of color.


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Mexican Sweet Corn Ice Cream

8 cups



Mexican Sweet Corn Ice Cream


  • 3 cups whole milk
  • 2 cups cream
  • 4 cobs sweet corn, kernels cut off, and cob cut into 2 inch pieces
  • 2 tsp kosher salt
  • 1 tsp ground pepper
  • 8 egg yolks
  • 1 cup sugar
  • Topping for the Ice Cream:
  • 1 Tbsp grated queso fresco
  • 1/4 tsp ground pepper
  • 1/4 tsp ground cayenne pepper


  1. Combine milk and cream with corn kernels in a large saucepan. Bring to a boil. Turn off heat, and add in corn cobs to soak.
  2. Let sit 1-3 hours, or overnight. If letting sit overnight for flavor, make sure to put in the fridge.
  3. When you feel the flavor is right, take out corn cobs and squeeze to get all liquid out.
  4. Place ice cream base in a blender or blend in large saucepan with an immersion blender.
  5. When blended, press through a fine mesh strainer, and throw away solids.
  6. Heat the remaining liquid over medium until just to a simmer.
  7. Meanwhile, separate 8 eggs, and place yolks in a bowl with the sugar. Whisk together.
  8. Use 2 cups of the ice cream base to temper the egg yolks, by using 1/4 cup at a time, whisking between each until the sugar is dissolved.
  9. Pour in the rest of the ice cream base into the egg mixture and place in fridge to chill for at least 1 hour.
  10. Freeze in ice cream freezer for your machines recommended time, and when done place in freezer to finish freezing.
  11. When ready to serve, top with cayenne, pepper and cheese. Cilantro for garnish if desired!



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63 thoughts on “Mexican Street Corn Ice Cream

    1. We came up with the recipe ourselves, we were trying to think of things to do with corn, and we said why not make it a dessert, but frozen, so the ice cream was born!

  1. Corn?! Pepper?! Ice Cream?! Defiantly not what I expect in ice cream, but I can image how well the flavors marry with each other to great a delicious, not too sweet, dessert. I think my family would enjoy this recipe. Thanks for posting!

  2. This is blowing my mind! I love trying different ice cream flavours and this is definitely up there in my flavours I must try list 🙂 I love that you added that nice spicy kick to it too… I think we could be best friends 😉 haha!!

  3. Oh my goodness! You are speaking right to my heart! Boy does this sound good! I have never dreamt of such a dish, but I will be dreaming of this from now on!

  4. I think you just blew my mind with this – I would have never thought to put those two flavors together, and yet it sounds AMAZING! Looking forward to trying it 😀

  5. So inventive!! Thanks for humbling me. I was getting cocky thinking it would be easy to avoid the sweets…not this one!

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