"Eric King (@easygayoven on all platforms), who developed his corn cream trifles using both kernels and cobs, using corn is as much about the seasonality as it is about its flavor. His take on a knickerbocker glory-a British dessert made from whipped cream, ice cream, wafer cookies, and fruit-uses peaches and nectarines bathed in a subtly sweet corn pastry cream."
"At Los Angeles' Komal, one of Bon Appétit's Best New Restaurants of 2025, corn arrives in another form: jelly. It's a pre-hispanic Oaxacan dessert called nicuatole made from just corn, cinnamon, and water-the naturally present starch in the corn helps everything set into jiggling, jellied perfection. Chef Fátima Juárez tops the nicuatole with piped strawberry whipped cream and hibiscus, but a major flavor component, she says, is the corn itself."
Eric King developed corn cream trifles using both kernels and cobs, emphasizing seasonality and flavor. His knickerbocker glory uses peaches and nectarines bathed in subtly sweet corn pastry cream, whose grassy, earthy notes cut through sweetness. King's corn pastry cream later appeared in Erika Kwee's sweet corn layer cake. Justine Doiron's butter oat corn cookies harness kernels for chewiness and texture. At Komal, nicuatole—a pre-Hispanic Oaxacan jelly made from corn, cinnamon, and water—relies on corn starch to set. Chef Fátima Juárez uses chalqueña cremoso heirloom corn for a delicately milky flavor and is developing corn tortillas, cookies, and conchas. Heirloom varieties offer nutty or sharp fruity notes comparable to tea or wine.
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