Mexican Street Corn Ice Cream

Yep, this is sweet 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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Mexican Street Corn Ice Cream in a striped bowl with a wooden spoon. Ears of corn and flowers in background

Bowls

Wooden Spoons

 

 

Corn Ice Cream

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.

 

 

Here are some tools that will help you with this recipe: Immersion Blender, Fine Mesh Strainer, Whisk, Ice Cream Freezer and Ice Cream Storage Containers.

 

 

 

 

 

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.

 

 

Like this recipe? Try these below, too!

Sweet Corn, Pesto and Sausage Pizza

 

 

 

Bourbon and Peach No Churn Ice Cream

Peach and Bourbon Ice Cream

 

 

Other Corn Ice Creams

Salted Sweet Corn Ice Cream – Always Order Dessert

Sweet Corn and Black Raspberry Ice Cream – Saveur

Grilled Corn Ice Cream – Cooking on the Weekends

Basil Sweet Corn Ice Cream – Serious Eats

Caramel Corn Ice Cream – Bigger Bolder Baking

 

 

 

Yield: 10

Mexican Street Corn Ice Cream

Prep Time: 20 minutes
Cook Time: 2 hours
Freeze TIme: 8 hours
Total Time: 10 hours 20 minutes
A great frozen dessert twist on regular Mexican Street Corn.

Ingredients

Topping

  • 1/4 tsp ground pepper
  • 1/4 tsp ground cayenne pepper
  • 1 Tbsp grated queso fresco

For the Sweet Corn Ice Cream

  • 3 cups whole milk
  • 4 cobs sweet corn, kernels cut off, cob cut into 2 inch pieces
  • 2 cups heavy cream
  • 1 tsp ground pepper
  • 1 cup sugar
  • 8 egg yolks
  • 2 tsp kosher salt

Instructions

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.

Let sit 1-3 hours, or overnight. If letting sit overnight for flavor, make sure to put in the fridge.

When you feel the flavor is right, take out the corn cobs and squeeze them to get all the liquid out.

Place ice cream base in blender or blend in a large saucepan with an immersion blender.

When blended, press through a fine mesh strainer and throw away solids.

Heat the remaining liquid over medium until just to a simmer.

Meanwhile, separate 8 eggs, place yolks in a bowl with the sugar. Whisk together.

Use 2 cups of the ice cream base to temper the egg yolks, use 1/4 cup at a time, whisking between each until the sugar is dissolved.

Pour in the rest of the ice cream base into the egg mixture and place in the fridge to chill for at least an hour.

Freeze in an ice cream freezer for your machines recommended time, and when done place in the freezer to finish freezing.

When ready to serve, top with cayenne, pepper and cheese.

Cilantro for garnish if desired.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 332 Total Fat: 18.9g Saturated Fat: 10.3g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 260mg Sodium: 729mg Carbohydrates: 36.6g Fiber: 0.7g Sugar: 30.9g Protein: 0g

 

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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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