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this is a super simple component of our corn kulfi dessert that we serve at girl & the goat. this is good by itself or served topped with some lemony eggplant.

1/2 ear of sweet corn

2 cups heavy cream

sweetened condensed milk

1/2 a corn cob

  • cut the kernels off the cob with a knife, save the cob.
  • combine corn, it’s empty cob (adding the cob makes the mixture even cornier!), and cream into a sauce pan, simmer low and slow.
  • once the corn has simmered until heated, let mixture cool.
  • remove the cob,┬ástrain through a fine mesh sieve.
  • puree the cream and the corn until fluffy, adding ┬ájust a touch of sweetened condensed milk for a little sweetness.