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Mexican Street Corn Ice Cream

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Last Updated on April 15, 2020 by The ‘Noms.

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.

 

 

Mexican Street Corn Ice Cream

 

 

 

 

 

 

 

We thought about these great evenings and wondered if we could combine two of our favorites into a delicious savory sweet 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 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.

 

 

Corn Ice Cream in striped bowl with corn ears and flowers in the background

 

 

 

Ingredients in the Ice Cream?

  • Corn Ice Cream
    • Egg Yolks
    • Heavy Cream
    • Sugar
    • Milk
    • Salt
    • Corn
    • Pepper
  • Topping
    • Caynne
    • Queso Fresco
    • Pepper

 

 

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.

 

 

 

 

 

Corn Ice Cream in striped bowl with corn ears and flowers in the background

 

 

 

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

 

 

Also, don’t forget to follow us on Instagram and tag #gastronomcocktails so we can see all the wonderful recipes YOU recreate from this site!

 

 

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Mexican Street Corn Ice Cream
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 Tbsp grated queso fresco
  • 1/4 tsp ground cayenne pepper

For the Sweet Corn Ice Cream

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

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: 332Total Fat: 18.9gSaturated Fat: 10.3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 260mgSodium: 729mgCarbohydrates: 36.6gFiber: 0.7gSugar: 30.9gProtein: 0g

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Mexican Street Corn Ice Cream

 

 

 

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Marcos Everstijn

Saturday 18th of July 2020

Should you add the salt and pepper to the ice cream base after straining? Made this before a few years ago and don’t remember what I did. It was delicious and want to make it for some new neighbors with a Mexican dinner. Thanks!

The 'Noms.

Monday 20th of July 2020

Sorry, Marcos, just seeing this! I believe we put it in before straining - just if there are any big pieces, but most stay in! Cheers!

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Saturday 6th of July 2019

[…] Gastronom: Mexican Street Corn Ice Cream […]

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[…] 50.  Mexican Street Corn Ice Cream by The Gastronom […]

Heather

Thursday 20th of August 2015

I cannot even say how much I want this right now!! I have never had corn ice cream before but WOW is it easy to make!.. thank you!!

The 'Noms.

Thursday 20th of August 2015

It is fairly easy! Just make sure to let it soak to get all the flavor of the corn out! Enjoy!

Susan P. (@littleredkitchn)

Thursday 20th of August 2015

Incredibly clever! I've definitely seen sweet corn ice cream before but never the savory route with it. I bet this would be a great addition to a meal with a lot of spicy foods to calm your palate down.

The 'Noms.

Thursday 20th of August 2015

Thanks so much! It actually would be great for that! It would help clean the palate well! Thanks for stopping by!