Total time5 hoursActive time1 hour
I love this mashup of two heroes of summer. I made this recipe no-churn to keep it easy, and used pre-cooked corn, so that it can take advantage of leftovers. It comes together super quick and would be the perfect accompaniment to a blackberry or blueberry pie, or a caramel or nut tart, or just on its own.
- 2 cupscream
- 3 earssweet corn, cooked
- 1 cansweetened condensed milk
- Pinch ofsalt
- 1 tspvanilla paste or vanilla extract
- 1 Tbspdark or amber rum
How to Make It
Grate two of the ears of cooked corn on the large side of a box grater into a bowl and set aside. Cut the kernels off of the third ear into a bowl and break apart into separate kernels. Stir the two corn textures together and stir in vanilla and rum. Set aside.
In the chilled bowl of your stand mixer with a whisk attachment or with a hand mixer in a large bowl whip the cream to almost soft peaks. Add the sweetened condensed milk and continue to whip to soft peaks, should be fluffy and mousse-like. Add the corn mixture and fold through.
Pour into an airtight container and freeze for 4 hours or up to overnight. Let sit at room temperature for 15-20 minutes before scooping and serving. It’s excellent garnished with caramel sauce and caramel popcorn or toasted chopped peanuts.
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