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creamy sweet corn panna cotta

Sweet Corn Panna Cotta with Blueberry Sauce

This creamy sweet corn panna cotta is a smooth and refreshing summer dessert topped with a bright blueberry sauce. It’s easy to make, full of flavor, and has a fun twist thanks to sweet corn.
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Prep Time 15 minutes
Cook Time 20 minutes
chilling time 4 hours
Total Time 4 hours 35 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Panna Cotta:
  • 1 ½ cups heavy cream
  • 1 cup whole milk
  • ½ cup fresh sweet corn kernels from about 1 ear
  • 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

Method
 

Simmer the cream and corn:
  1. 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.
Blend and strain:
  1. Pour the mixture into a blender and blend until smooth. Strain it through a fine mesh sieve to remove solids. Set aside.
Bloom the gelatin:
  1. In a small bowl, sprinkle the gelatin over cold water and let it sit for 5 minutes to bloom.
Add gelatin to cream mix:
  1. 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.
Chill and set:
  1. 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.
Make the blueberry sauce:
  1. 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.
Serve:
  1. 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.