This cookie is an ode to the end of summer, but most importantly it’s an ode to my favourite foods, summer corn. I’ve been truly living a corn girl summer for the past few months: sweet corn ice cream sandwich, corn ice cream popsicle, and corn tiramisu. This cookie is no exception when it comes to being a full display of my love of corn. My corn obsession makes me do irrational things, like order two pounds of freeze dried corn. Do you know how much corn is two pounds of freeze dried corn? A lot. Like two pillow cases worth of it. You know how when someone does something nice for you and you wish that their pillow is always cold? Well I hope your pillow is always filled with corn.
Of course, I can’t take credit for the corn cookie — I had my first corn cookie where most people get introduced to the original corn cookie, Milk Bar in NYC. Specifically, it was the Milk Bar on 13th St. in the East Village, right after I had my first bowl of Momofuku ramen… circa 2014. This cookie only exists because of Christina Tosi’s original corn cookie.
The base of this cookie is all-purpose flour, lots of freeze dried corn powder, and Corn Pops cereal. The original recipe calls for corn flour, which I subbed with ground up cereal. The addition of the cereal adds a hit of nostalgia. The cookie eats like a soft and chewy sugar cookie, but we immediately take a big detour from familiarity with the hit of corn flavour. The last step is optional, but highly recommended: topping each cooking with a piece of bruléed summer sweet corn.
Sweet Corn and Corn Pops Cookies
Ingredients
Corn Cookie
- 227 g (1 cup) unsalted butter, room temperature
- 300 g (1 1/2 cup) granulated sugar
- 1 large egg, room temperature
- 160 g (1 1/3 cup) all-purpose flour
- 60 g (1/2 cup) ground Corn Pops cereal
- 50 g (2/3 cup) freeze-dried corn powder
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp kosher salt
Bruléed Corn
- 1 ear corn
- 26 g (2 tbsp) granulated sugar
Instructions
Corn Cookie
- In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium-high speed until smooth, about 1 minute. Add egg and beat for an additional minute.
- In a separate bowl, whisk together flour, freeze dried corn powder, ground cereal, baking powder and soda, and salt.
- Add dry ingredients to the mixing bowl. Mix on low speed until dough comes together, about 30 seconds.
- Using a standard ice cream scoop, portion out dough into even dough balls onto a baking sheet. Wrap the sheet pan tightly in plastic wrap and refrigerate for 30 minutes.
Bruléed Corn
- While the dough is chilling, make the bruléed corn.
- Remove husk from corn. Place corn in a steamer basket and allow corn to steam over medium heat for 10 minutes. Remove corn from steamer basket and allow to cool until
- Using a sharp knife, cut panels of corn from the cob, you want to have at least 12 pieces.
- Top each piece of corn with granulated sugar. Using a torch, brulée each piece of corn until sugar caramelizes and forms a crust.
Baking
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Place chilled cookie dough onto prepared baking sheet, leaving at least 3 inches between each cookie. Top each cookie with a piece of bruléed corn.
- Bale for 15 – 17 minutes, until cookies are faintly browned on the edges yet still bright yellow in the centre. The centre should be just set.
- Allow cookies to cool on baking sheet for at least 10 minutes before transferring them to a cooling rack to cool completely.
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