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Cookie to go with Sweet Corn Ice Cream

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It is sweet corn season in Iowa. This is as close as you can get to manna from heaven. I want to make sweet corn ice cream for dessert for a ladies' luncheon and would like to serve a cookie with it for a contrast.

I'm stymied. Corn is usually served with butter and salt, but I do not have a good salted butter cookie recipe. It also wouldn't make much of a color contrast. Iowa is also known for pork so I am also thinking something with bacon--maybe a twist of maple bacon. I'm open to recipes and suggestions. I want to be adventurous here.

Thanks.

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  1. Momofuku Milk Bar has a sweet/salty corn cookie that's said to be delicious.

    12 Replies
    1. re: AMrunnergirl

      http://macandcheesereview.blogspot.co...
      We just made this cookies today and liked them alot. Very nice salty, crunchy texture too.

      1. re: HillJ

        Hey there! I keep hearing about these corn cookies and would like to give them a shot. Did you make the modified recipe as posted above (slightly less butter)? If so, would you think of cutting back the butter even more if you made them again, as the blogger suggested? Yours in corn!
        >>^..^<<

        1. re: kattyeyes

          hey kattye, we made them as written in the blog and no we agreed cutting back on the butter would affect the cookie in about 3 days. they need the moisture factor. We did try them again dipping one side in caramel and they were amazingly good that way.

          1. re: HillJ

            Ah! Caramel corn! Thank you for the feedback. Still waitin' on the freeze-dried corn, but this is in my to-make pile. :)

            1. re: kattyeyes

              I look forward to your review!

              1. re: HillJ

                Hey, friend! I've got my "Just Corn" and am almost ready to go. Did you use salted butter or unsalted?

                ETA: I'm guessing unsalted...I use 1 stick of salted butter and 1/2 teaspoon of salt for my chocolate chip; 2 sticks and a teaspoon would be doubling it...but 1.5 teaspoons makes me think unsalted butter. Make sense?

                1. re: kattyeyes

                  You guess right, unsalted. Perfect sense :) Happy baking!

                  1. re: HillJ

                    Thank you! I have my lovely Vermont Creamery butter coming up to temp on the counter as I type. :)

                2. re: HillJ

                  HillJayyyyyy!
                  These cookies were SO worth the wait--as are so many of life's finer things--mere words cannot express!

                  Used the same recipe you did except I used Vermont Creamery salted butter and 1 teaspoon Kosher salt in the dough. Used my (broken) cookie scoop, did not flatten tops. Baked for 15 minutes (I think 18 would have been too long in my oven) and sprinkled with Australian flake salt crushed between my fingers when I took them out. ANY corn lover must try these!

                   
                   
                  1. re: kattyeyes

                    You made my Chowhound day with that comment/photo! So awesome, katty-e.
                    you had me @ "sprinkled with Australian flake salt crushed between my fingers.."

                    1. re: HillJ

                      I am smiling back atcha, sister. Thank you! :) Nice baking with you (at a distance)!

                      1. re: kattyeyes

                        anytime!

      2. Maybe a molasses cookie to contrast with the sweet corn? (also derivative of Indian cornmeal pudding)

        1 Reply
        1. re: wyogal

          I was gonna say crispy thin gingerbread but I like your idea better, wyo.

        2. I was impressed with these --
          http://www.foodandwine.com/recipes/or...
          more of a complement than a contrast. Here's an old post about them.
          http://chowhound.chow.com/topics/7691...

          1. Try polenta shortbread cookies. You get another application of corn in a butter rich package.

            1. These butter pecan cookies have a wonderful salty sweetness in a gorgeous deeply colored cookie.
              http://www.kingarthurflour.com/recipe...

              1. i'd like an oatmeal raisin cookie with toffee chips.

                1. Butter cookies!

                  1. In the Philippines where sweet corn ice cream is a traditional flavor, the ice cream is often combined with cheddar cheese for a sweet and savory contrast. You could achieve the same by making cheddar biscuits or grissini with prosciutto to compliment the sweet corn.

                    1 Reply
                    1. re: JungMann

                      I love that Idea. I'm really wanting to go outside the box with this dessert.

                    2. Meyer Lemon Black pepper cookies

                      1. I love basil with corn. This lime-basil shortbread could play off the Mexican traditional presentation of corn on the cob: http://www.epicurious.com/recipes/foo...

                        1. A simple sable. Or, you could doctor it up w/ parmesan, like this Dorie Greenspan variation.

                          http://www.nytimes.com/2004/11/07/sty...

                          1. make shortbread cookies, but brown the butter first.

                            1 Reply
                            1. re: sbp

                              i was going to suggest shortbread with lime zest and a combo of browned butter and cocoa butter.

                            2. I was thinking a nice crispy herb cookie would work so well with this. You might enjoy these:
                              Herb Cookies - oven preheated to 350, several greased or parchment-lined cookie sheets.
                              Cream together 1 c. softened, unsalted butter and 2 c. sugar. Add 4 eggs one at a time, and beat well to blend after each addition. In a separate bowl, sift together 4 c. flour, 1/2 t. soda, 2 t. baking powder and 1/2 t. salt. Add any one of the following: 2 T. crushed Caraway or Fennel seeds; crushed coriander or cardamom seeds, 1 T. crushed dried basil or crushed dried marjoram leaves. Fold herbs into dry ingredients. Stir dry ingredients into creamed mixture until well-mixed. Form into 3 balls; wrap and chill them at least an hour. Roll out each ball about 1/8 " thick and cut into rounds or shapes w/ cookie cutter. Bake on lightly greased cookie sheet for about 10 minutes, but check after 8 so they don't brown too much. Cool on rack; sift w/ powdered sugar. Or not. These are great; a nice crispy sandy texture and an absolutely delicious flavor.

                              1. Could you bake in one of these?

                                http://greenearthmall.com/cast-iron-p...

                                 
                                8 Replies
                                1. re: Kris in Beijing

                                  Kris, who are you asking? And is that what I think it is, a cornstick pan?
                                  I wouldn't try to alter a recipe that far, at least not the first time. This is a shortbready sort of cookie that is quite rich, and I think the weight of the dough would make them crumble, due to the thickness of the sticks.

                                  1. re: mamachef

                                    It's a cornstick pan.

                                    I replied to the OP : )

                                    1. re: Kris in Beijing

                                      Those would be large, thick cookies if you used a cornstick pan.
                                      I understood the OP wanted to contrast with the corn, not mimic it.

                                      1. re: wyogal

                                        I guess I was thinking:
                                        1) shallow fill the preheated molds
                                        2) oh look, corn shaped cookies that taste Not like corn-- waaaiiit-- the Ice Cream tastes like corn!!

                                        Kris in Beijing is Now in NOVA

                                        1. re: Kris in Beijing

                                          Or use it to make a cookie shell (like a tart mold) and serve the ice cream IN the corn-shaped cookie. Hmmm......

                                          1. re: wyogal

                                            Thought the OP wanted shortbread--and a separate cookie--, and wasn't sure that a shortbread would hold up to being filled.

                                            For some reason I have a shallow champagne glass presentation in my head,

                                            .

                                            Kris in Beijing is Now in NOVA

                                            1. re: Kris in Beijing

                                              Nope, just a cookie to contrast.

                                          2. re: Kris in Beijing

                                            But a madeleine or financier would work! I think it would be cute.

                                  2. I'm loving these ideas. I knew this was the place to come for inspired ideas. I am leaning toward the lime basil shortbread cookies. as they seem to be a great counterpoint to the sweetness of the corn. I may experiment and see if I can use my cast iron cornstick pan as a mold. I like the idea of the surprise of "its a corn cookie, no it's corn ice cream!" If I can't get the cast iron mold to work, I may at least hand shape them to look like the outline of an ear of corn.

                                    I can see the buttery, yellow ice cream now in an antique, shallow champagne glass with an "ear" of lime, basil shortbread cheekily cocked to the side.

                                    3 Replies
                                    1. re: sheilafri

                                      I've made the lime basil shortbread cookies. I wrapped a plastic bag over the cast iron cornstick pan and pressed chilled dough into the top part of the "ear". They did flatten out and lose some definition when cooked, but one still gets the basic impression of an ear of corn. They make me think of a midwest version of a madeleine. I omitted the lemon from the recipe and used only lime zest and juice. i think they will be a great contrast to the ice cream.

                                      1. re: sheilafri

                                        Sounds fab!

                                        1. re: sheilafri

                                          http://www.amazon.com/CopperGifts-Wor...

                                      2. Lynne Rosetto Kasper has a cookie in "The Splendid Table" (her first book) called "Gialetti." It's not too sweet, made of coarse cornmeal, cornstarch, sugar, toasted pine nuts, etc. I think that would be about a perfect match for this ice cream!

                                        1 Reply
                                        1. re: jmckee

                                          that kasper cookie does sound perfect.

                                        2. I think blueberries and sweet corn go nicely together. Maybe something like these? http://www.howsweeteats.com/2011/06/b...

                                          ETA: or these: http://bakerbettie.com/2012/02/22/sof...

                                          1. I would, most likely, make a jalepeno and cheese and bacon shortbread....
                                            It's savory and would pair nicely with your sweet corn ice cream.

                                            1. how about shortbread thumbprints with blueberry fruit filling? blueberry and corn salad is one of my favorite combos...you could do an herb in the shortbread, too maybe? spearmint?