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 My husband came home with 15 ears of corn last week. It put me into overdrive to find different recipes in which I could use NJ sweet white corn. While going through my Instagram feed a few weeks ago, Talula's, a restaurant in Asbury Park, had a blueberry cobbler with sweet corn ice cream on their dessert menu. I was intrigued, corn flavored ice cream, why not.  My daughter found me a recipe for sweet corn and blueberry swirl ice cream on the website tasty.co. The recipe doesn't require an ice cream maker, just a loaf pan and freezer space. The main ingredients are two ears of corn, 2 cups of heavy cream and a 14 ounce can of sweetened and condensed milk. It does take some time to prepare, but I think you'll be pleased with the results. I found the ice cream creamy, not overly sweet and the hint of blueberry was delicious and refreshing. Although the image shows a cup full of ice cream, I tasted two tablespoons and put the rest back in the freezer. I'm trying to lose the few extra pounds I put on when I was recuperating from hip surgery. With the same batch of corn, I then turned some of it into corn risotto. I found the recipe on the NY Times Cooking app. You'll need two cobs of corn (kernels removed) and some vegetables to create a corn stock. As I had 13 ears available, I used all of them for the stock. While the corn stock was percolating, I started the rice for the risotto. I brought the aborio rice to the point translucency. Once the stock was done, I was able to then add it to the already started rice. The corn risotto was a rich and flavorful dish. Not only did the risotto have the prerequisite Parmesan cheese, but 1/4 cup of whipped heavy cream was added at the end. It was creamy, full of sweet corn flavor and delicious! A keeper recipe. I can't believe I had found so many terrific recipes for corn. I also have a recipe for corn fritters from Williams-Sonoma Entertaining with the Season (Free Press, 2010) which appeared in a Williams-Sonoma Technique Class brochure. Unfortunately, my husband isn't a fan of corn fritters. I could cut the recipe in half, but it will still feed 6-7 people. I'm sure the fritters taste best when they're hot out of the frying pan. Perhaps if I have some company before the end of the summer and they are interested in trying corn fritters, I'll whip up a small batch.
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