You’re not living your best summer life if you aren’t up to your ears in sweet corn. If you love sweet corn but the thought of another corn salad makes you want to hide until Thanksgiving, then this recipe is for you. My sweet corn panna cotta hits all the peak summer flavors, requires no oven, and won’t leave you with those pesky kernels in your teeth.

Panna cotta, if you’ve never had it, is an Italian dessert which literally means cooked cream. It’s basically bougie pudding and will make you and all those you share it with feel fancy AF.

My version uses sweet corn to infuse the cream, buttermilk for tang, and a heaping handful of fresh summer berries on the top brings a pop of color and a bit of tartness to cut through the richness of the dessert. It’s pretty much the definition of #healthfood.

Sweet Corn Panna Cotta

Ingredients:

1 1/2 tsp unflavored gelatin

2 Tbsp water

1 ear sweet corn, kernels removed

1 1/2 C heavy whipping cream

1/3 C sugar

pinch kosher salt

1 1/2 C buttermilk

1 tsp vanilla extract

non stick cooking spray

fresh berries

Spray 6 ramekins with nonstick cooking spray.

In a small bowl combine gelatin and water, and hydrate gelatin for 10 minutes.

While the gelatin is blooming, make the panna cotta base. In a small sauce pan, heat corn, sugar, cream and salt over medium heat. Bring to a low boil, stirring often, to prevent scorching the cream. Once the cream has come to a boil, remove from heat, and puree the corn with a stick blender. Strain corn puree and cream mixture through a fine mesh strainer into a bowl, pressing down on the solids to remove as much cream as possible. Add gelatin to strained cream and stir until dissolved. Let the mixture cool to room temperature.

Add buttermilk and vanilla, stirring to combine. Divide the cream and buttermilk mixture among ramekins and cover with plastic wrap. Chill in fridge until set, approximately 4 hours.

To remove panna cotta from ramekins run a knife around the edge to loosen the pan cotta, and turn over onto a plate. Top with fresh berries.