This fresh take on the French classic embraces the natural sweetness of fresh seasonal corn.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Tasty | 2024-07-12 21:00:25 |  68,610 Views |
Corn Crème Brulee
Serious Mealtimes / Amanda Suarez
Growing up in central New Jersey I was enamored with seasonal farming. There are a surprising number of farms in the area just a few dozen miles from New York City. I kid you not Jersey the fifth smallest state in the union is actually one of the largest agricultural producers in the United States (#11 this year). New Jersey’s famous tomatoes certainly deserve their due but corn is the real regional star. So if you’re among those wondering why New Jersey is called the Garden State it’s not “because it’s too hard to put ‘Oil and Petrochemical Refinery State’ on a license plate” as Gracie Hart of Miss Congeniality suggests. I frequented these farm stands every Sunday growing up in NJ and when my grandmother came over from Virginia my dad and I used to take her out to get Jersey corn. Long before Daniel Gritzer editor in chief of Serious Eats tested the very best ways to cook corn my family was microwaving half-husked cobs. But I didn’t think corn could be a fantastic condiment until I moved to New York for college. As my culinary world expanded so did my appreciation for the versatility of corn. I discovered the joys of cereal milk ice cream raw corn in tomato salads and sweet corn pudding . Corn has become a staple in my savory dishes though less so in my desserts—until now. Corn crème brûlée truly captures the essence of summer corn—sweet but not too sweet creamy but not too rich. The whipped milk and blended corn kernels work together in a lighter way than you might expect. And then there’s the caramelized crust. As my coworkers can attest I’ve been itching to brûlée for a while now. TikTok’s food corner is torching all sorts of sweet and savory dishes from lemon puffs to mashed potatoes for reasons that remain unclear. Okay maybe because wielding a blowtorch is FUN.
But what about something that’s actually meant to be brûlée? Enter my corn crème brûlée: a traditional choice with a twist. Now that the corn on the cob has gone down and the butane tank is empty I have a summery corn recipe that I’ll be proud to serve again and again. Read on for my tips on making this summery dessert as well as the full recipe.
