The Sweet Side of Corn: Sweet Corn Cupcakes with Brown Butter Frosting

Jul 26, 2018Cupcakes Recipes

I love corn. When it’s in season, I sneak fresh sweet corn into every meal that I can. Before it goes out of season, I cut a bunch off of the cob to keep in the freezer, and when that runs out, I content my urges with store-bought frozen or canned. I eat the fresh stuff straight off the cob or use the stripped kernels of all varieties in quesadillas, salsas, salads, soups, stuffings, casseroles and pastas. I even enjoy corn in desserts, but it wasn’t always that way.

My first encounter with corn in a sweet context came perhaps 20 years ago, in the form of pancakes—delicate, fresh kernels had been folded into the batter before it was dolloped into a skillet of hot bacon fat. I was appalled: not at the bacon grease (even then I inherently understood that just about everything could be elevated by association with bacon), but at the corn.

Where did my stepmother get off putting corn in our pancakes? Didn’t she know that corn was meant to be buttered and salted and served alongside meat and potatoes? This was heresy. Regardless, I was stuck: eat those vile pancakes or go hungry. Never one to choose the latter, I slathered the things with butter, doused them with syrup and reluctantly tucked in. Sweet, tender, and somehow even a bit luxurious, those pancakes were a revelation. Corn, I suddenly realized, is just as at home with sweet as it is with savory.

Making Sweets with Corn

Since then I’ve dabbled with corn in all sorts of sweet contexts: ice cream, flan, panna cotta, puddings, sauces, and cakes. No matter the vehicle, corn imparts unique flavor, texture and color. Its sweet, subtle flavor is pleasing on its own, but properly balanced so that it is not overwhelmed, corn works quite well with other flavors, too—pecans, thyme, ginger, and blueberries being some of my favorites.

For the cupcake recipe that follows, however, I opted to keep things basic, pairing fresh corn with its natural partner, butter. Light, moist, and chock full of corn and butter flavor, these cupcakes are a tasty way to celebrate the gift that comes from a cob.

Read More

More Recipes to Love ❤
Sheet-Pan Salmon With Rice Cakes and Kimchi

Sheet-Pan Salmon With Rice Cakes and Kimchi

In One and Done, senior test kitchen editor Jesse Szewczyk uses one pan—like a Dutch oven, sheet pan, or cast-iron skillet—to make meals you’ll come back to again and again. Click here for even more one-pan meals.Korean rice cakes are typically cooked in a simmering sauce, but this recipe bakes them in the oven, no…

Peppermint Bark Chip Brownies

Peppermint Bark Chip Brownies

Ingredients:For the brownies:10 Tbs. (1 1/4 sticks) (5 oz./155 g) unsalted butter, cut into 10 pieces1 1/4 cups (7 1/2 oz./225 g) firmly packed light brown sugar2 eggs, at room temperature3/4 cup (2 1/4 oz./62 g) cocoa powder6 Tbs. (1 1/2 oz./45 g) all-purpose flour3/4 tsp. kosher salt2 tsp. vanilla extract1/4 cup (1 1/2 oz./43…

These Breakfast Bars Are Easy, Hearty, and Satisfyingly Crunchy

These Breakfast Bars Are Easy, Hearty, and Satisfyingly Crunchy

Why It Works A blend of dried fruits, seeds, and fruit preserves provides a compelling mix of flavors, colors, and textures.Toasting the oats with brown sugar and honey before mixing with the other ingredients creates a deep butterscotch flavor.Creamy nut butter (or sunflower butter) binds the oats and seeds together so the bars hold their…

Korean Rice Cakes (Ddukbokki) with Pork Belly and Cheddar

Korean Rice Cakes (Ddukbokki) with Pork Belly and Cheddar

Ingredients:1⁄2 cup dashi3 tbsp. gochujang (Korean red chile sauce)3 tbsp. rice syrup or light corn syrup1 tbsp. Korean red pepper flakes1 tbsp. soy sauce1 tbsp. mirin1 tbsp. sugar2 cloves garlic, minced2 cups frozen rice cakes, soaked and refrigerated overnight2 tbsp. vegetable oil3⁄4 cup kamaboko (Japanese fish cakes), cut into 1-inch pieces1⁄2 cup julienned carrots1⁄2 cup…

Chao Niangao (Stir-Fried Rice Cakes)

Chao Niangao (Stir-Fried Rice Cakes)

Ingredients:3 Tbsp. vegetable oil3 garlic cloves, finely choppedOne 2-in. piece ginger, finely chopped3 oz. oval-shaped packaged rice cakes (not dried)1 cup canned sliced bamboo shoots½ head Napa cabbage, cored and thinly sliced¼ cup light soy sauce1 Tbsp. doubanjiang (fermented soybean paste)1 Tbsp. dark soy sauce1 tsp. sugar4 cups spinach1 cup bean sprouts1 tsp. toasted sesame…

Buldak Fire Chicken With Rice Cakes

Buldak Fire Chicken With Rice Cakes

There are hundreds of weeknights in a year. That’s a lot of dinner! Test kitchen editor Kendra Vaculin is here to help. In her series Speedy Does It, she shares whoa-worthy meals you can get on the table like *snaps fingers* that.Buldak, or fire chicken, is a spicy, saucy Korean dish that practically begs to…