Some desserts scream summer. Sweet corn panna cotta? It whispers it. Smooth, cool, and just sweet enough, this panna cotta wraps up everything I love about warm-weather cooking: fresh ingredients, effortless style, and a little bit of surprise.
Panna cotta is one of those desserts that sounds fancy, but it’s actually a breeze. And if you’re thinking, “Corn? In dessert?” — oh yes. Sweet summer corn has a gentle, creamy quality that pairs beautifully with rich cream and just a hint of sugar. Add a pop of blueberry sauce on top, and suddenly you’ve got a stunner of a dish that feels like something you’d get at a garden party — or hey, in my kitchen on a Tuesday.
Ingredients You’ll Need
For the Sweet Corn Panna Cotta:
- 1 ½ cups heavy cream
- 1 cup whole milk
- ½ cup fresh sweet corn kernels (from about 1 ear of corn)
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 packet (2 ¼ tsp) unflavored gelatin
- 2 tbsp cold water
- Pinch of salt
For the Blueberry Sauce:
- 1 cup fresh or frozen blueberries
- 2 tbsp sugar
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 2 tbsp water
Optional garnishes:
- Candied bacon crumbles
- Caramel popcorn
- Microgreens or edible flowers (if you’re feeling artsy)
Step-by-Step: How to Make Sweet Corn Panna Cotta
Step 1: Infuse the Cream
Combine the cream, milk, corn, sugar, and salt in a saucepan over medium heat. Bring it to a gentle simmer — not a boil. Let it steep for about 10–15 minutes, stirring occasionally.
Step 2: Blend and Strain
Remove the pan from heat. Pour the mixture into a blender and blend until smooth. Then, strain it through a fine mesh sieve into a clean bowl. Discard any solids. You’ll be left with a silky corn-infused cream base.
Step 3: Bloom the Gelatin
In a small bowl, sprinkle the gelatin over 2 tbsp of cold water. Let it sit for about 5 minutes. It’ll look a little like jelly — that’s exactly what you want.
Step 4: Combine and Set
Warm the bloomed gelatin gently (you can microwave it for 10–15 seconds), then stir it into the warm cream mixture until fully dissolved. Add in the vanilla extract.
Pour the mixture into serving glasses or ramekins. Let them cool at room temperature, then transfer to the fridge for at least 4 hours or until set.
Step 5: Make the Blueberry Sauce
While your panna cotta chills, toss the blueberries, sugar, lemon zest, lemon juice, and water into a small saucepan. Simmer over low heat until the berries start to burst and the sauce thickens — about 10 minutes. Let it cool before spooning on top of the panna cotta.
Flavor Variations & Playful Toppings
This dessert is like a blank canvas. Once you get the base down, you can play.
Sweet Pea Panna Cotta
Swap corn for fresh peas for an earthy, floral version.
Caramel Popcorn Panna Cotta
Top with a crunchy handful of caramel popcorn for a fun movie-night twist.
Corn & Candied Bacon
A little salty-sweet combo? Sprinkle candied bacon crumbles over the top. Don’t knock it till you try it.
Spiced Version
Infuse the cream with cinnamon stick or cardamom pod while simmering for a warming, cozy vibe.
Tips to Get It Just Right
- Fresh is best: Summer corn is naturally sweet and juicy — grab it while it’s in season.
- Don’t rush the bloom: Gelatin needs those full 5 minutes to hydrate. Skip that, and you’ll get a grainy texture.
- Strain like you mean it: No one wants corn skins in their silky panna cotta. Use a fine-mesh sieve.
- Balance is key: The blueberry sauce isn’t just pretty — it cuts through the richness with tartness. Don’t skip it.
- Try before you chill: Taste the mixture before setting it. Want more sweetness? Add a touch more sugar.
Final Thoughts
Sweet corn panna cotta might not be the dessert you expected — but trust me, it’s the one your summer table needs. It’s creamy but refreshing, sweet but not cloying, and always just a little bit magical. With that punch of blueberry sauce on top, it goes from “hm, interesting” to “wow, can I have another?”
So grab that summer corn while it’s still fresh, and give this recipe a go. And if you’re feeling fancy, don’t be afraid to throw on some caramel popcorn or candied bacon. After all, a good dessert doesn’t just taste great — it should make you smile.
Sweet Corn Panna Cotta with Blueberry Sauce
Ingredients
Method
- In a saucepan, mix the cream, milk, corn, sugar, and a pinch of salt. Heat gently over medium heat until it just starts to simmer. Let it cook for 10–15 minutes. Stir now and then.
- Pour the mixture into a blender and blend until smooth. Strain it through a fine mesh sieve to remove solids. Set aside.
- In a small bowl, sprinkle the gelatin over cold water and let it sit for 5 minutes to bloom.
- Warm the bloomed gelatin (just a few seconds in the microwave is enough). Stir it into the warm strained cream mixture until fully dissolved. Mix in the vanilla extract.
- Pour the mixture into ramekins or small serving glasses. Let cool to room temperature, then refrigerate for at least 4 hours or until fully set.
- While the panna cotta chills, cook blueberries, sugar, lemon zest, lemon juice, and water in a small saucepan. Let it simmer for about 10 minutes until thick. Let cool.
- Top each panna cotta with a spoonful of blueberry sauce. Add optional toppings like candied bacon or caramel popcorn if you like.
Notes
- Use fresh summer corn if possible — it’s sweeter and creamier than frozen or canned.
- Taste the cream base before chilling. Want it sweeter? Add a bit more sugar.
- If you want to unmold the panna cotta, lightly oil your ramekins and dip them in warm water for a few seconds before turning out.
- You can make this a day ahead — it’s perfect for prepping before a party.
FAQ: Sweet Corn Panna Cotta
Can I use canned or frozen corn?
Yes, but fresh corn gives the best flavor. If using canned, rinse it first. If frozen, thaw before using.
Is this dessert gluten-free?
Absolutely. All ingredients here are naturally gluten-free.
How long does it last in the fridge?
Panna cotta keeps well for up to 3 days. Keep it covered to avoid absorbing fridge odors.
Can I make it vegan?
Yes! Use full-fat coconut milk instead of cream and agar-agar instead of gelatin. Keep an eye on ratios — agar sets differently.
Can I unmold it instead of serving in glasses?
Totally. Lightly grease your molds and dip them in warm water for a few seconds before turning them out.
Is this dessert overly sweet?
Not at all. The natural corn sweetness, light sugar, and fruity topping strike a perfect balance.
Can I make this ahead for a party?
Please do! It’s better after chilling overnight.
