Sweet Corn Panna Cotta, as seen on Symon's Dinners Cooking Out, Season 4.
Recipe courtesy of Michael Symon

Sweet Corn Panna Cotta

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  • Level: Easy
  • Total: 3 hr 35 min (includes chilling time)
  • Active: 15 min
  • Yield: 4 servings
I know some of you are thinking “Corn in dessert!? Why?” Well, it is actually perfect. It’s naturally sweet and just sings summer. These are great because you can also make them a day or two in advance and have them ready when you are. So you don’t have to worry about making dessert at the last minute.



Special equipment:
four 8-ounce ramekins
  1. Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  2. In a small saucepan, sprinkle the gelatin over the cold water and allow to hydrate for 5 minutes.
  3. Cut the corn kernels off the cobs and reserve the kernels for another use. Or, if you made corn on the cob the day before or a corn soup, save the naked cobs for this recipe! To a medium saucepan placed over the direct heat side of the grill, add the whole milk. Break the corn cobs in half and add them to the milk. Bring to a simmer, then cover and allow to steep for 20 minutes off the heat.
  4. After 20 minutes, remove the corn cobs and, over a medium bowl, scrape the cobs with the back of a knife to release the milk. Pour the liquid back into the milk then strain it through a fine-mesh sieve into a small saucepan. Add the sugar to the corn milk and whisk to combine. In the meantime, melt the gelatin in a small saucepan over the hot side of the grill, this will only take 2 to 3 minutes.
  5. Whisk the melted gelatin into the corn milk and stir in the crème fraîche, vanilla and salt. Pour into four 8-ounce ramekins, cover and chill for at least 3 hours or up to overnight. Serve chilled with fresh blueberries on top.