Summer showcases sweet corn in delightful desserts. Options include creamy Sweet Corn Pudding, Cornmeal Cake with Maple Frosting, and unique Sweet Corn Ice Cream. For fruity flavors, try Grilled Corn and Peach Parfait or Sweet Corn Muffins with Blueberries. Corn Flan with Caramel Sauce adds a twist to classic favorites. Those seeking something different can enjoy Sweet Corn Chocolate Chip Cookies or Corn Flour Pancakes with Honey Butter. More delicious recipes await for an unforgettable summer experience.

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Sweet Corn Pudding

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Sweet corn pudding is a delightful and creamy dessert that highlights the natural sweetness of fresh summer corn.

This dish is perfect for warm-weather gatherings, barbecues, or as a comforting side dish at family dinners. It captures the essence of summer with its rich flavor and smooth texture, making it an ideal treat for both children and adults alike.

The preparation time for this recipe is approximately 15 minutes, with an additional cooking time of about 40-45 minutes.

Ingredients:

2 cups fresh sweet corn kernels (about 4 ears of corn)
2 cups milk
1/2 cup granulated sugar
1/4 cup cornmeal
1/4 cup unsalted butter, melted
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon baking powder

Instructions:

Preheat the oven to 350°F (175°C). Grease a 2-quart baking dish with butter or cooking spray.
In a blender, combine the fresh corn kernels and milk. Blend until smooth. If you prefer a chunkier texture, reserve some kernels to fold in at the end.
In a large mixing bowl, combine the blended corn mixture with sugar, cornmeal, melted butter, eggs, vanilla extract, salt, and baking powder. Mix well until all ingredients are fully incorporated.
Pour the mixture into the prepared baking dish.
Bake in the preheated oven for 40-45 minutes or until the pudding is set and the top is lightly golden.
Remove from the oven and let cool slightly before serving. Can be enjoyed warm or at room temperature.

Variations and Tips:

For a richer flavor, consider adding a tbsp of cream cheese or sour cream to the mixture.
Experiment with different toppings, such as a sprinkle of cinnamon, a dash of nutmeg, or a drizzle of maple syrup before serving.
You can also substitute some of the milk with coconut milk for a tropical twist.
Add in some fresh blueberries or strawberries for a fruity variation.
Leftovers can be stored in an airtight container in the refrigerator for up to three days and can be reheated in the microwave or oven for serving.

Enjoy this sweet corn pudding as a reflection of the joys of summer cooking!

Cornmeal Cake With Maple Frosting

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Cornmeal Cake with Maple Frosting is a delightful dessert that combines the rustic flavor of cornmeal with the rich sweetness of maple syrup. Ideal for summer gatherings, picnics, or simple family dinners, this cake is perfect for those who appreciate a unique twist on traditional desserts.

With a preparation time of about 30 minutes and an additional 30 minutes for baking, this treat is both easy to prepare and sure to impress.

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Ingredients:

1 cup cornmeal
1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 large eggs
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract

Maple Frosting:

1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup pure maple syrup
1 teaspoon vanilla extract
Pinch of salt

Cooking Steps:

1. Preheat the oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easier removal.

2. Combine the dry ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until well blended.

3. Mix the wet ingredients: In another bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Whisk until fully incorporated.

4. Combine mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this could result in a denser cake.

5. Bake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Once done, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

6. Make the frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing well. Pour in the maple syrup, vanilla extract, and a pinch of salt, then beat until smooth and fluffy.

7. Frost the cake: Once the cake has cooled completely, spread the maple frosting evenly over the top, and if desired, on the sides of the cake as well.

Variations & Tips:

For extra flavor, add a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm spice note.
You can replace some of the all-purpose flour with finely ground almond flour for a gluten-free version, adjusting the liquid in the recipe as necessary.
Top the frosted cake with chopped nuts, such as pecans or walnuts, for added texture.
Serve with fresh summer berries on the side for a invigorating contrast and garnish.
If you enjoy a stronger maple taste, increase the amount of maple syrup in the frosting to suit your preference.

Sweet Corn Ice Cream

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Sweet corn ice cream is a delightful summer treat that combines the sweetness of fresh corn with the creaminess of traditional ice cream. This unique dessert is perfect for anyone looking to impress guests at a summer gathering or simply indulge in a revitalizing and sweet flavor.

The recipe takes about 30 minutes to prepare and requires chilling time, making it an engaging project for a hot day at home.

Ingredients:

2 cups fresh sweet corn kernels (about 4 ears of corn)
1 cup whole milk
1 cup heavy cream
3/4 cup granulated sugar
1 teaspoon vanilla extract
Pinch of salt
5 large egg yolks

Instructions:

In a saucepan, combine the sweet corn kernels, whole milk, and a pinch of salt. Heat the mixture over medium heat until it just starts to simmer, stirring occasionally to avoid scorching.
Remove the saucepan from heat, cover, and let it steep for about 15 minutes to allow the corn flavor to infuse into the milk.
In a separate bowl, whisk together the egg yolks and sugar until pale and creamy.
Strain the warm corn-milk mixture through a fine mesh sieve into a bowl, pressing the corn solids to extract as much liquid as possible. Discard the solid corn.
Gradually add the strained corn-infused milk to the egg yolk mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.
Remove from heat and stir in the heavy cream and vanilla extract. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.

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Variations and Tips:

For added flavor, consider mixing in crushed cookies, caramel swirls, or toasted coconut during the churning process.
If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until it solidifies.
Using grilled corn can enhance the smoky flavor of the ice cream, giving it a unique twist.
Serve the ice cream with a drizzle of honey or caramel sauce and a sprinkle of sea salt for added depth of flavor.

Corn and Coconut Tres Leches Cake

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Corn and Coconut Tres Leches Cake is a delightful twist on the traditional Latin American dessert, combining the sweetness of ripe corn with the rich creaminess of coconut milk.

This luscious cake is perfect for summer gatherings or special occasions, offering a unique flavor profile that will impress your family and friends. Preparation time is about 30 minutes, plus additional time for soaking and chilling.

Ingredients:

1 cup fresh sweet corn kernels (or canned)
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 cup coconut milk
1 cup evaporated milk
1 cup sweetened condensed milk
Toasted coconut flakes (for garnish)

Cooking Steps:

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
In a blender, puree the sweet corn until smooth. Set aside.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the pureed corn, until just combined.
Pour the batter into the prepared baking dish. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes.
In a separate bowl, whisk together the coconut milk, evaporated milk, and sweetened condensed milk.
After the cake has cooled slightly, poke holes all over the top with a fork or skewer. Pour the milk mixture evenly over the cake, allowing it to soak up the liquid.
Cover and refrigerate for at least 2 hours, or overnight for best results.
Before serving, garnish with toasted coconut flakes.

Variations and Tips:

For added flavor, consider mixing in some lime zest or coconut extract into the cream mixture.
Substitute some of the milk for flavored creamers or other milk alternatives for a unique twist.
Serve with fresh fruit, such as mango or berries, for a revitalizing pairing.
If you prefer a denser cake, reduce the amount of milk in the soaking mixture.

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Sweet Corn Chocolate Chip Cookies

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Sweet Corn Chocolate Chip Cookies are a delightful twist on the classic cookie, incorporating the natural sweetness and unique flavor of fresh summer corn. These cookies are ideal for those who love experimenting with seasonal ingredients and want to impress their family and friends with a creative dessert.

With a preparation time of just 20 minutes and a bake time of 12-15 minutes, you’ll have a delicious treat ready to enjoy in no time!

Ingredients:

1 cup fresh sweet corn kernels (about 2 ears of corn)
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed brown sugar
1 teaspoon vanilla extract
1 large egg
1 cup semi-sweet chocolate chips

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking soda, and salt; set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
Beat in the vanilla extract and the egg until well combined.
Gradually add the flour mixture, stirring until just incorporated.
Fold in the sweet corn kernels and chocolate chips until evenly distributed.
Using a tablespoon or cookie scoop, drop spoonfuls of the dough onto the prepared baking sheet, leaving space between each cookie.
Bake the cookies in the preheated oven for 12-15 minutes or until the edges are lightly golden.

Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Variations and Tips:

For an extra flavor dimension, consider adding a pinch of cinnamon or nutmeg to the dough.
Substitute half of the all-purpose flour with whole wheat flour for a nuttier texture.
If you have it on hand, try using dark chocolate or white chocolate chips instead of semi-sweet for a different twist.
To make these cookies even more chewy, refrigerate the dough for 30 minutes before baking.
Use frozen corn if fresh is not available, just make sure to thaw and drain it well before adding to the dough.

Enjoy your delicious Sweet Corn Chocolate Chip Cookies with a glass of cold milk or a scoop of vanilla ice cream for a delightful summer treat!

Corn and Berry Crisp

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Corn and Berry Crisp is a delightful summer dessert that combines the sweet, juicy essence of summer berries with the comforting texture of corn.

This dish is perfect for family gatherings, backyard barbecues, or even a relaxed weeknight treat. It takes about 30 minutes to prepare and around 45 minutes to bake, making it a relatively quick dessert that captures the flavors of summer.

The crisp topping adds a crunchy contrast to the soft, warm filling, while the corn provides a unique twist that elevates the traditional berry crisp to a whole new level.

Ingredients:

2 cups fresh corn kernels (about 4 ears of corn)
2 cups mixed fresh berries (such as blueberries, raspberries, and strawberries)
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup rolled oats
1/2 cup all-purpose flour
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, melted

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Cooking Steps Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Filling: In a large mixing bowl, combine the corn kernels, fresh berries, granulated sugar, lemon juice, and vanilla extract. Stir gently to coat the berries with the sugar and juices. Pour the mixture into a greased 9-inch square baking dish.
Make the Topping: In another bowl, mix the rolled oats, flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix until the ingredients are well combined and crumbly.
Assemble the Crisp: Evenly distribute the oat topping over the corn and berry mixture in the baking dish.
Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the topping is golden brown and the berry mixture is bubbling around the edges.
Cool and Serve: Allow the crisp to cool for a few minutes before serving. It can be enjoyed warm or at room temperature, and it pairs beautifully with vanilla ice cream or whipped cream.

Variations and Tips:

Fruit Combinations: Feel free to experiment with different berry combinations or add peaches or apricots for a distinct flavor twist.
Nutty Topping: Incorporate chopped nuts such as almonds, pecans, or walnuts into the topping for added crunch and flavor.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make this dessert gluten-free while maintaining the flavor and texture.
Serving Suggestion: For a touch of elegance, serve with a drizzle of honey or a scoop of sorbet for a revitalizing finish.

Sweet Corn Cheesecake

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Sweet Corn Cheesecake is a delightful twist on the classic dessert, perfect for summer gatherings or casual get-togethers with friends and family. This creamy dessert combines the rich flavors of a traditional cheesecake with the sweetness of fresh summer corn, creating a unique and delicious treat that’s sure to impress.

The preparation time is approximately 30 minutes, with an additional 2-3 hours for chilling before serving.

Ingredients

1 cup fresh sweet corn kernels (about 2-3 ears, shucked)
1 ½ cups cream cheese, softened
¾ cup granulated sugar
¼ cup sour cream
2 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 pre-made graham cracker crust (9-inch)
1 tablespoon cornstarch (optional, for added thickening)

Cooking Steps

Preheat your oven to 325°F (162°C).
In a blender or food processor, puree the sweet corn until smooth. If you prefer a little texture, leave some bits for crunch.
In a large mixing bowl, combine the softened cream cheese and sugar. Beat with an electric mixer until smooth and creamy.
Add the sour cream, corn puree, eggs, vanilla extract, and lemon juice to the cream cheese mixture. Beat until all ingredients are well incorporated and the mixture is smooth. If using cornstarch, mix it in at this stage to help thicken the filling.
Pour the cheesecake filling into the pre-made graham cracker crust, smoothing the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven and leave the cheesecake inside with the door ajar for an additional hour to cool gradually.
After cooling, refrigerate the cheesecake for 2-3 hours, or until fully set.
Serve chilled, garnished with whipped cream and fresh corn or a sprinkle of cinnamon for added flair.

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Variations and Tips

For a tropical twist, add a teaspoon of coconut extract to the mixture or top the cheesecake with toasted coconut flakes before serving.
If you prefer a more intense corn flavor, substitute half of the cream cheese with blended corn pudding.
Consider using a crust made from crushed vanilla wafers or butter cookies for a different flavor profile.
To make it easier to slice, run a sharp knife under hot water before cutting each piece.
This cheesecake can also be made ahead of time, allowing it to rest in the refrigerator overnight for better flavors to develop.

Grilled Corn and Peach Parfait

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This delightful Grilled Corn and Peach Parfait is a revitalizing summer dessert that perfectly combines sweet and savory flavors.

Ideal for outdoor gatherings, picnics, or a simple family dessert night, it brings a unique twist to the traditional parfait, incorporating grilled corn and juicy peaches layered with creamy yogurt and crunchy granola.

With a preparation time of about 30 minutes, it’s a quick and easy recipe that will impress your guests and bring smiles to everyone’s faces.

Ingredients:

2 ears of fresh corn, husked
2 ripe peaches, diced
1 cup Greek yogurt
1 tablespoon honey or maple syrup (optional)
1 teaspoon vanilla extract
1 cup granola (your choice)
Fresh mint leaves for garnish (optional)

Cooking Steps:

Preheat your grill to medium-high heat.
Lightly oil the grill grates to prevent sticking.
Grill the husked corn for about 10-12 minutes, turning occasionally, until the kernels are tender and have nice grill marks. Remove from the grill and let it cool.
While the corn is cooling, toss the diced peaches in a bowl. Optional: drizzle with a little honey for extra sweetness.
Once the corn is cool enough to handle, cut the kernels off the cob and combine them with the peaches in the bowl. Mix gently.
In a separate bowl, stir together the Greek yogurt, honey (if using), and vanilla extract until well combined.
To assemble the parfaits, layer the yogurt mixture, grilled corn and peach mixture, and granola in individual parfait glasses or bowls, starting with the yogurt, followed by the fruit mixture, and topping with granola.
Repeat the layers until the glasses are filled, finishing with a layer of granola on top.
Garnish with fresh mint leaves if desired, and serve immediately.

Variations and Tips:

For a vegan version, use coconut yogurt and maple syrup instead of honey.
Feel free to experiment with other fruits like berries or mango for added flavor.
You can substitute granola with crushed nuts or seeds for a different texture.
If you don’t have a grill, you can char the corn under a broiler in your oven or use canned corn; just drain and rinse before mixing it with the peaches.

Corn Flour Pancakes With Honey Butter

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Corn flour pancakes are a delightful twist on traditional pancakes, perfect for breakfast or brunch during the warm summer months. These fluffy treats are made from finely ground corn flour, which gives them a unique flavor and a slightly sweet corn taste. Ideal for families and friends looking to enjoy a fun and light meal, this recipe takes about 20 minutes to prepare and cook, making it a quick choice for busy mornings or leisurely weekends.

Ingredients:

1 cup corn flour
1/2 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
2 large eggs
2 tablespoons melted butter
1 teaspoon vanilla extract
Honey (for serving)
Additional butter (for serving)

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Cooking Steps:

In a large mixing bowl, combine the corn flour, all-purpose flour, sugar, baking powder, and salt. Whisk until well mixed to guarantee that the dry ingredients are evenly distributed.
In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract until fully combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.
Heat a non-stick skillet or griddle over medium heat. Lightly brush it with butter or oil.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles start to form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
Repeat with remaining batter, keeping cooked pancakes warm in a low oven if desired.
Serve the pancakes warm, topped with a generous dollop of honey butter. To make the honey butter, simply mix softened butter with honey to taste.

Variations and Tips:

For a savory twist, consider adding chopped jalapeños or cheese to the batter.
Substitute almond milk or oat milk for a dairy-free version.
You can enhance the sweetness by mixing in fresh fruits like blueberries or sliced bananas into the batter before cooking.
Serve with a sprinkle of cinnamon or a drizzle of maple syrup for added flair.
To make honey butter more flavorful, you can mix in a pinch of sea salt or a dash of cinnamon.

Enjoy your delicious corn flour pancakes with honey butter and savor the taste of summer!

Sweet Corn Muffins With Blueberries

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Sweet Corn Muffins with Blueberries are a delightful and unique treat that combine the comforting sweetness of corn and the burst of fresh blueberries. They make the perfect addition to summer picnics, brunches, or even a cozy breakfast at home. This recipe is easy to make and can be whipped up in about 30 minutes, perfect for busy mornings or when entertaining guests.

Ingredients:

1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/3 cup vegetable oil
1 large egg
1 cup fresh or frozen blueberries
1 teaspoon vanilla extract

Cooking Steps:

Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.
In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk together until well combined.
In another bowl, mix the milk, vegetable oil, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Variations and Tips:

Sweetener Options: You can substitute granulated sugar with honey, maple syrup, or a sugar alternative to make them healthier.
Addins: Feel free to add zest from a lemon or lime for a citrusy twist, or spices such as cinnamon or nutmeg for added warmth.
Topping: Dust the tops with powdered sugar for an elegant finish or drizzle with a light glaze made from powdered sugar and milk.
Storage: Store leftover muffins in an airtight container for up to 3 days at room temperature, or freeze them for up to 2 months. Reheat in the oven for a few minutes to revive them!

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Corn Flan With Caramel Sauce

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Corn flan is a delightful and creamy dessert that combines the sweetness of summer corn with the rich, smooth texture of flan. This unique twist on the traditional flan is perfect for gatherings, family dinners, or just to bring a sweet touch to any meal.

With a preparation time of approximately 30 minutes, plus chilling time, it’s an ideal treat for anyone looking to impress guests with an innovative dessert that highlights the flavors of summer.

Ingredients:

1 cup fresh corn kernels (about 2 ears of corn)
1 cup whole milk
1 cup heavy cream
3 large eggs
3/4 cup sugar (divided)
1 teaspoon vanilla extract
Pinch of salt
1/2 cup water (for caramel sauce)

Cooking Steps:

Prepare the Caramel: In a medium saucepan, combine 1/2 cup sugar and water over medium heat. Stir gently until the sugar dissolves, then allow it to boil without stirring until it turns a golden amber color. Quickly pour the caramel into the bottom of a flan mold or individual ramekins, tilting them to coat the sides. Set aside to cool and harden.
Blend the Corn Mixture: In a blender or food processor, combine the corn kernels, whole milk, heavy cream, 1/4 cup sugar, eggs, vanilla extract, and a pinch of salt. Blend until the mixture is smooth.
Strain the Mixture: Pour the blended corn mixture through a fine-mesh strainer into a bowl to remove any larger corn pieces, making certain a silky-smooth flan base.
Bake the Flan: Preheat the oven to 350°F (175°C). Pour the strained corn mixture over the hardened caramel in the mold or ramekins. Place the mold or ramekins in a larger baking dish, then fill the dish with hot water until it reaches halfway up the sides of the flan dish. Bake for about 50-60 minutes, or until the flan is set and a knife inserted in the center comes out clean.
Cool and Chill: Remove the flan from the water bath and allow it to cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours, or overnight for best results.
Serve: To serve, run a knife around the edges of the flan to loosen it, then invert onto a plate. Drizzle any remaining caramel sauce over the top, and garnish with fresh mint or berries if desired.

Variations and Tips:

For a richer flavor, consider adding a teaspoon of almond extract or a splash of bourbon to the corn mixture.
If fresh corn is not available, you can substitute with frozen corn; just make sure it’s properly thawed and drained.
If you prefer a lighter version, you can substitute half of the heavy cream with more milk.
Experiment with toppings such as whipped cream, toasted coconut, or crushed nuts for an added crunch and flavor contrast.
This flan can be made a day in advance, making it an excellent choice for parties or busy weeknights!