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Cookie to go with Sweet Corn Ice Cream

sheilafri Jul 14, 2012 07:48 PM

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.


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  1. a
    AMrunnergirl Jul 14, 2012 07:59 PM

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

    12 Replies
    1. re: AMrunnergirl
      HillJ Jul 19, 2012 10:57 AM

      We just made this cookies today and liked them alot. Very nice salty, crunchy texture too.

      1. re: HillJ
        kattyeyes Aug 9, 2012 11:55 AM

        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
          HillJ Aug 9, 2012 11:59 AM

          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
            kattyeyes Aug 9, 2012 03:06 PM

            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
              HillJ Aug 9, 2012 03:43 PM

              I look forward to your review!

              1. re: HillJ
                kattyeyes Sep 20, 2012 04:06 PM

                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
                  HillJ Sep 20, 2012 04:31 PM

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

                  1. re: HillJ
                    kattyeyes Sep 20, 2012 04:54 PM

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

                2. re: HillJ
                  kattyeyes Sep 21, 2012 12:55 PM

                  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
                    HillJ Sep 21, 2012 01:13 PM

                    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
                      kattyeyes Sep 21, 2012 01:21 PM

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

                      1. re: kattyeyes
                        HillJ Sep 21, 2012 01:29 PM


      2. w
        wyogal Jul 14, 2012 08:14 PM

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

        1 Reply
        1. re: wyogal
          pinehurst Jul 17, 2012 08:49 AM

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

        2. blue room Jul 14, 2012 08:15 PM

          I was impressed with these --
          more of a complement than a contrast. Here's an old post about them.

          1. b
            Brandon Nelson Jul 16, 2012 11:36 PM

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

            1. m
              magiesmom Jul 17, 2012 03:44 AM

              These butter pecan cookies have a wonderful salty sweetness in a gorgeous deeply colored cookie.

              1. alkapal Jul 17, 2012 06:06 AM

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

                1. h
                  HillJ Jul 17, 2012 06:51 AM

                  Butter cookies!

                  1. JungMann Jul 17, 2012 07:11 AM

                    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
                      sheilafri Jul 17, 2012 07:18 AM

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

                    2. ipsedixit Jul 17, 2012 08:18 AM

                      Meyer Lemon Black pepper cookies

                      1. k
                        katecm Jul 17, 2012 09:25 AM

                        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. chowser Jul 17, 2012 09:34 AM

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


                          1. sbp Jul 17, 2012 09:55 AM

                            make shortbread cookies, but brown the butter first.

                            1 Reply
                            1. re: sbp
                              Emme Jul 19, 2012 08:15 PM

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

                            2. mamachef Jul 18, 2012 07:39 AM

                              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. Kris in Beijing Jul 18, 2012 03:39 PM

                                Could you bake in one of these?


                                8 Replies
                                1. re: Kris in Beijing
                                  mamachef Jul 18, 2012 04:47 PM

                                  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
                                    Kris in Beijing Jul 18, 2012 07:16 PM

                                    It's a cornstick pan.

                                    I replied to the OP : )

                                    1. re: Kris in Beijing
                                      wyogal Jul 18, 2012 07:34 PM

                                      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
                                        Kris in Beijing Jul 18, 2012 08:38 PM

                                        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
                                          wyogal Jul 18, 2012 08:41 PM

                                          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
                                            Kris in Beijing Jul 18, 2012 08:44 PM

                                            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
                                              wyogal Jul 18, 2012 08:51 PM

                                              Nope, just a cookie to contrast.

                                          2. re: Kris in Beijing
                                            chowser Jul 19, 2012 05:20 AM

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

                                  2. s
                                    sheilafri Jul 18, 2012 10:26 PM

                                    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
                                      sheilafri Jul 19, 2012 12:37 PM

                                      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
                                        wyogal Jul 19, 2012 12:46 PM

                                        Sounds fab!

                                        1. re: sheilafri
                                          blue room Jul 19, 2012 05:16 PM


                                      2. jmckee Jul 19, 2012 10:49 AM

                                        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
                                          alkapal Jul 22, 2012 05:47 AM

                                          that kasper cookie does sound perfect.

                                        2. ChristinaMason Jul 22, 2012 01:37 PM

                                          I think blueberries and sweet corn go nicely together. Maybe something like these? http://www.howsweeteats.com/2011/06/brown-sugar-blueberry-cookies/

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

                                          1. l
                                            latindancer Aug 9, 2012 09:53 PM

                                            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. chartreauxx Sep 21, 2012 01:59 PM

                                              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?

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