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Brown Butter Gelato w/Rosemary Corn Madeleine’s!

Growing up, my parents always took me to India during Christmas vacation since that was summertime in India. I wasn’t always a fan of celebrating Christmas outside Los Angeles and my friends, but looking back, one thing I will always remember fondly about those trips was a simple food: corn.

My mom and I would walk down to the beach and get fresh corn on the cob from the vendors in the afternoon, and there was something about that smoky sweetness of the kernels melting in my mouth that brought me such happiness.

Today, not only does corn on the cob always transport me back to the beaches in Mumbai, but also it has inspired me to make a version of it into a dessert. A dessert that is both refreshing and light, perfect for the summer heat!





Brown Butter Gelato with Rosemary Corn Madeleine’s

Brown Butter Gelato

½ cup Brown Butter

12 oz Condensed Milk

8 oz Heavy cream

Rosemary Corn Madeleine

1 tsp Baking Powder

½ tsp Kosher Salt

½ cup AP Flour

¼ cup Freeze dried Corn, ground

2 Eggs

1/3 cup Granulated Sugar

1 Tbsp Brown Sugar

1 Tbsp Rosemary Simple Syrup

1 tsp Rosemary, fine chopped

6 Tbsp unsalted butter, melted

Popped Corn

2 Cobs of Corn

4 oz unsalted butter

2 oz granulated sugar

  1. Whisk brown butter, condensed milk and heavy cream till fully incorporated. Place in an airtight container and freeze to set.
  2. Preheat oven to 400 degrees.
  3. Whisk baking powder, salt, flour and corn together.
  4. In a separate bowl, whisk eggs, sugar, syrup and rosemary together. Fold flour mix into egg mixture until incorporated. Once fully mixed, whisk in melted butter.
  5. Coat madeleine pans with nonstick spray and fill with batter two-thirds of the way full. Bake until edges are golden brown and the center has puffed a bit.
  6. Take the 2 corncobs, clean and place on a grill or open flame to char the kernels. Remove from flame and place in a bowl and cover with plastic wrap until cool.
  7. Once cooled, cut kernels off cob, place in a heated sauté pan with the butter, once they begin to pop, sprinkle sugar over the top and allow corn to caramelize in the pan.
  8. To enjoy: place the warm caramelized corn at the bottom of the bowl, place your madeleine and finish with your decadent gelato.

The combination of these three delicious components brings out the nutty, smoky sweetness of the corn in a way that can only be described as mind blowing. I promise if you try this recipe, you will fall in love with corn all over again. Let us know how you liked this recipe and remember, there is more than one way to please your palate!