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Chill out.[Photograph: María del Mar Sacasa]

I made a corn-based dessert last week, but it was heavy on hominy to achieve the earthy taste characteristic of the recipe—I didn't truly get to highlight sunny yellow corn's plump, juicy kernels. I took full advantage this past weekend, and, of course, added a Latin touch.

Talking about the weather is terribly dull, but with headline-making heat waves it's tough to ignore the subject entirely. On these raging hot days don't you just want to stick your head in the freezer? And wouldn't it be amazing if there were something cold and creamy in that icebox?

I'll be the first to admit that ice cream making is a drag, but delayed gratification is deliciously rewarding, especially when it involves this luxurious, velvety ice cream made with sweet corn, tangy crema, and an insinuation of cinnamon.

Get the Recipe

Helado de Maíz y Crema (Corn-Crema Ice Cream) »

About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles. Behind her girly façade lurks a truck driver's appetite.

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