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Jul 14, 2012 07:48 PM

Cookie to go with Sweet Corn Ice Cream

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

    12 Replies
    1. re: AMrunnergirl
      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: 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

                  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)!

      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 --

          more of a complement than a contrast. Here's an old post about them.

          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.