I never expected corn to sneak its way into my dessert bowl, let alone become one of my favorite summer treats. But here we are. A few years ago, while hanging around my aunt’s place just outside Charlottesville, someone handed me a scoop of corn ice cream at a backyard cookout—and it completely caught me off guard. I was expecting vanilla, maybe something fruity. Instead, I got this silky-sweet, mellow flavor that was somehow both nostalgic and new. One bite turned into three, and the rest is history.
On this blog, I love sharing recipes that challenge what we think “good food” is supposed to be. That’s exactly what corn ice cream does. It’s simple, creamy, and a little unexpected—just the kind of thing I like to keep in my freezer during hot Virginia summers. Whether you’ve had it before or this is the first time you’ve heard of it, I promise this recipe’s worth a try. In this post, we’ll talk about what corn ice cream tastes like, how folks in Korea and the Philippines enjoy it, and how you can make your own at home with just a few easy ingredients.
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Why Corn Ice Cream Feels Like Home
A Childhood Surprise Turned Favorite Dessert
I didn’t grow up thinking corn belonged in dessert. In my house, corn came buttered on the cob, mixed in chowder, or scooped into a bowl alongside mashed potatoes. That’s it. Sweet treats were for things like peaches, strawberries, and the occasional chocolate chip cookie. So imagine my confusion—borderline betrayal—the first time I heard someone say, “You have to try this corn ice cream.”
My introduction wasn’t at some hip food truck or trendy café. It was at a Filipino family friend’s picnic, where everything from the barbecue marinade to the halo-halo was new to me. Someone handed me a creamy yellow scoop in a paper cup and said, “Try this. It’s sweet corn.” I blinked. Then I ate it. And then I asked for seconds. The coolness of the cream, the tiny bits of corn, and the way the natural sweetness carried through—it just made sense. It was comforting, familiar, but completely new.
Later, I learned this flavor wasn’t just a fluke—it’s beloved in many cultures. Filipino mais queso (corn with cheese), Mexican sweet corn paletas, Korean “corn-in-the-cone” novelties… they all prove one thing: corn has a rightful place in your dessert bowl.
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Sweet Corn Ice Cream Recipe – A Creamy Summer Dessert You’ll Crave
- Total Time: 6 hours
Description
Creamy, sweet, and slightly savory, this corn ice cream is a fun and unique twist on a summer classic. Made with real corn and just the right amount of sweetness, it’s easy to make at home and totally customizable
Ingredients
2 cups sweet corn kernels (fresh or canned, drained)
2 cups heavy cream
1 cup whole milk
¾ cup sugar
4 egg yolks
1 tsp vanilla extract
Pinch of salt
Instructions
Blend corn and milk until mostly smooth.
Heat cream, blended corn mixture, and half the sugar until steaming.
Whisk egg yolks with remaining sugar until pale.
Temper yolks with hot mixture, then combine and cook until slightly thickened.
Remove from heat, stir in vanilla and salt. Chill 4+ hours.
Churn in ice cream maker or freeze using no-churn method.
Serve once fully frozen and set
Notes
Use roasted corn for extra flavor.
For a dairy-free version, use full-fat coconut milk instead of cream and milk
- Prep Time: 15 minute
- Cook Time: 10 minutes
- Category: Dinner
- Method: Churn or No-Churn
- Cuisine: Fusion / Global
Nutrition
- Serving Size: ½ cup
- Calories: 280
- Sugar: 19g
- Sodium: 55mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 135g
- Fiber: 24g
- Protein: 1g
- Cholesterol: 4g
Keywords: corn ice cream, summer dessert, Korean corn ice crea
How This Unexpected Flavor Won Hearts Around the World
Corn ice cream isn’t a passing fad. In fact, it’s been around for decades in parts of Asia and Latin America. In the Philippines, it’s often sold by street vendors as “mais con hielo,” a chilled dessert with corn, shaved ice, and sweet milk. Korea took a playful spin and made corn ice cream in a cone that actually looks like a corn cob—crunchy on the outside, creamy and sweet on the inside.
The appeal? It’s all about balance. Corn is naturally sweet and starchy, which means it blends beautifully into custards, creams, and frozen desserts without needing loads of extra sugar. The result is rich, smooth, and not overly sweet. It’s no wonder chefs and home cooks alike are embracing this flavor.
Today, corn ice cream is showing up in gourmet shops and cookbooks all over. From salted caramel corn scoops in New York’s trendiest ice cream parlors to humble batches made with fresh summer corn at home, this flavor is becoming a kitchen favorite for those willing to take the first bite.
Whether you grew up with it or you’re about to try it for the first time, corn ice cream taps into something deeply satisfying. It’s familiar but exciting. Comforting but surprising. And if you’ve got fresh corn in the fridge and a craving for something cold, you might just be a churn away from your new favorite dessert.
What Makes Corn Ice Cream So Unique
The Flavor Profile: What Does Corn Ice Cream Taste Like?
If you’re imagining a spoonful of frozen creamed corn—stop right there. Corn ice cream is nothing like that. The first thing you’ll notice is how creamy and mellow it is. It doesn’t hit you over the head with sweetness, and it’s not sugary like store-bought vanilla. Instead, the flavor is smooth, buttery, and gently sweet—like a warm summer afternoon in frozen form.
At its best, corn ice cream captures the natural sugars in fresh or canned sweet corn. That subtle flavor plays beautifully with the richness of heavy cream and the depth of egg yolks. Sometimes, you’ll find whole kernels mixed in for a bit of texture. Other times, it’s blended until silky smooth.
You might even catch a whisper of vanilla or salt in the background, depending on the recipe. Some versions include caramel swirls or even a dusting of chili-lime spice to give it a bold edge. But at its core, corn ice cream is balanced. It’s the kind of flavor that feels familiar even if it’s brand new to you.
In fact, it’s one of those rare desserts that works for people who say they “don’t like sweets.” And if you’ve ever loved cornbread fresh out of the oven? You’ll be right at home here.
If you’re into trying comforting, yet creative twists on dessert, this one belongs in your recipe list. Just like our cozy twist on pumpkin baked oats or those creamy banana yogurt pops, corn ice cream brings surprising flavor without complicated effort.
Corn Ice Cream vs. Korean Corn Ice Cream: What’s the Difference?
Korea took the corn ice cream idea and gave it a total glow-up.
Korean corn ice cream isn’t just about flavor—it’s a full-on experience. Sold in convenience stores across South Korea and parts of the U.S., this treat comes in a crunchy shell shaped like a corn cob. Inside? A playful mix of vanilla soft serve and corn-flavored cream, often layered with a ribbon of chocolate or custard. The shell is puffed and airy, kind of like a corn chip meets a waffle cone.
The flavor leans a little more artificial—think corn cereal with ice cream—and that’s not a bad thing. It’s nostalgic, fun, and 100% snackable. Kids love it. Adults who grew up with it crave it. And if you’re into discovering treats from international markets, this one’s a must-try.
Despite their differences, both homemade and Korean corn ice cream share one thing: they celebrate corn’s sweetness in a creamy, craveable way. While the homemade version is usually more natural and rich, the Korean version leans toward convenience, crunch, and candy-store charm.
You might even want to serve both styles at your next gathering—especially if you’re already experimenting with globally inspired recipes like our mango sticky rice overnight oats or easy matcha mochi pancakes.
If you ever see Korean corn ice cream in a freezer case near you, grab one. It’s the kind of treat that’s easy to love—and even easier to finish in three bites flat.
Making Corn Ice Cream at Home
Simple Ingredients, Big Flavor: How to Make Corn Ice Cream
You don’t need a fancy machine or culinary degree to make corn ice cream. You just need a few ingredients and a little patience. What makes this recipe work is using real corn—fresh off the cob when it’s in season, or canned sweet corn for an easy shortcut.
Here’s what you’ll need to whip up your own batch:
Basic Corn Ice Cream Recipe (yields ~1 quart):
- 2 cups corn kernels (fresh or canned, drained)
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions:
- Blend the corn and milk together until mostly smooth. You want to extract as much flavor as possible. Strain if desired for a silkier texture.
- In a saucepan, heat the cream, blended corn-milk mixture, and half the sugar over medium heat. Stir until just simmering.
- In a separate bowl, whisk egg yolks with remaining sugar until pale.
- Slowly temper the yolks by whisking in a bit of the hot corn mixture.
- Pour everything back into the pan and cook over low heat until the mixture thickens slightly—coating the back of a spoon. Don’t boil!
- Remove from heat and stir in vanilla and salt. Chill the mixture in the fridge for at least 4 hours or overnight.
- Churn in an ice cream maker according to instructions or freeze in a shallow container, stirring every 30–60 minutes until firm for a no-churn method.
That’s it. Your corn ice cream is ready—and it tastes like late summer in every bite. The subtle sweetness and smooth texture make it feel luxurious, without a lot of effort.
If you’ve tried our 2-ingredient strawberry sorbet or creamy blueberry yogurt bark, you already know: simple can be spectacular.
Creative Twists You Can Try with Corn Ice Cream
Now that you’ve got the basics down, let’s have some fun with it.
One of the best parts of corn ice cream is how well it pairs with bold flavors. Here are a few ways to switch things up:
- Roasted corn version: Roast your corn on the cob first for a smoky, toasted note. It adds depth and an extra layer of flavor.
- Chili-lime swirl: Drizzle in homemade chili-lime syrup before freezing. Sweet meets heat, and it’s amazing.
- Salted caramel topping: Spoon caramel sauce over each scoop and sprinkle with sea salt. You won’t regret it.
- Coconut milk base (dairy-free): Swap out the cream and milk for full-fat coconut milk. The result is tropical, vegan-friendly, and ultra-creamy.
- Mix-ins: Add candied corn, crushed waffle cones, or even toasted coconut for texture.
Want to keep it no-churn? Just whip cold heavy cream to soft peaks, fold in sweetened condensed milk, and blend in the corn mixture. Freeze until firm—no machine needed.
The goal isn’t to be perfect. It’s to make something that tastes like you. And in case you’re already bookmarking sweet experiments like our easy Oreo icebox cake or 5-minute frozen banana bites, this recipe fits right in.
If your kitchen style is more “let’s see what happens” than “precise pastry,” you’re in the right place. Corn ice cream is forgiving, flexible, and seriously fun to make.
Corn Ice Cream Around the World
What Is Corn Ice Cream Called in Korea?
In Korea, corn ice cream is more than a flavor—it’s an iconic convenience store snack. It’s typically called (oksusu ice cream) which directly translates to “corn ice cream.” But it’s the way it’s served that really makes it stand out.
You’ll spot it in the freezer aisle shaped like—you guessed it—a corn cob. The outer shell is crisp, almost like a puffed corn snack, and inside is a frozen swirl of creamy vanilla and sweet corn-flavored ice cream. Sometimes it hides a surprise center of chocolate or custard. It’s playful, fun, and totally satisfying on a hot day.
What makes Korean corn ice cream so beloved is its texture contrast: crunchy shell, soft ice cream, creamy filling. It’s sold by brands like Binggrae and Lotte and has become a cult favorite not only in South Korea but also in Asian supermarkets across the US.
This version tastes a bit more “processed” compared to homemade—it’s intentionally nostalgic, like a frozen version of your favorite childhood snack. That said, if you’re into creative frozen treats like our no-bake chocolate coconut bars or crave-worthy peanut butter cups, this is a must-try for your freezer stash.
Plus, it’s one of the few desserts that truly looks like the flavor it represents—and there’s something oddly satisfying about that.
Where Else Corn Ice Cream Shines – Philippines, Mexico, and Beyond
Corn ice cream has deep roots across several cultures, and each version tells its own story.
In the Philippines, corn dessert is usually served as “mais con yelo”—a mix of shaved ice, sweet corn kernels, condensed milk, and sometimes ice cream. But corn ice cream on its own is also a favorite. It’s often churned with a bit of cheese, making it mais queso, and the result is salty-sweet and uniquely addictive.
Meanwhile in Mexico, corn shows up in popsicle form—paletas de elote. These creamy ice pops are loaded with sweet corn, sometimes cinnamon, and often have a custard-like texture. They’re cooling, comforting, and commonly sold by paleteros in street carts or local markets.
Head to Thailand, and you’ll find corn in coconut-based ice creams, sold in scoops on hamburger buns. In Indonesia, sweet corn is often blended into icy desserts alongside condensed milk and young coconut.
It’s not just a gimmick. These versions of corn ice cream reflect something bigger: how different cultures make the most of humble, local ingredients. Corn is abundant, naturally sweet, and incredibly adaptable. It bridges street food and fine dining, tradition and experimentation.
If you’ve ever felt that thrill of tasting something that reminds you of home—but flipped on its head—you’ll understand why corn ice cream resonates with so many people around the world.
And just like our easy frozen mango yogurt bark or refreshing coconut chia pops, this dessert proves that simple ingredients really can deliver global flavor.
FAQs About Corn Ice Cream
What does corn ice cream taste like?
Corn ice cream tastes creamy, smooth, and slightly sweet with the natural flavor of corn coming through. It’s often compared to sweet corn pudding or fresh corn on the cob mixed with custard. The flavor is subtle, comforting, and never overly sugary.
Does Korean corn ice cream taste like corn?
Yes, Korean corn ice cream has a noticeable corn flavor, though it’s often milder and more candy-like. It typically combines vanilla and sweet corn flavors with a crunchy shell shaped like a corn cob. It’s playful and nostalgic, especially popular in Korean convenience stores.
How to make corn ice cream?
To make corn ice cream, blend corn with milk and combine it with cream, sugar, and egg yolks. Cook until slightly thickened, chill, and churn in an ice cream maker or use a no-churn method. You can also infuse it with vanilla or roasted corn for extra depth.
Conclusion
Corn ice cream isn’t just a trendy flavor—it’s a cultural classic and a delicious surprise waiting to happen in your kitchen. Whether you grew up with it or you’re just now hearing about this buttery-sweet treat, there’s something deeply comforting about corn spun into ice cream form.
Scoop it into cones, layer it with chili caramel, or enjoy it straight from the container—you’re in for a creamy, golden treat that just might become your new summer favorite.
Looking for more kitchen surprises and fresh ideas? You’ll find even more cozy, creative food inspiration over on my Pinterest board where I share approachable meals, easy desserts, and all things comfort food.