Sweet Corn in Cookies? The Surprising Summer Dessert You Didn't Know You Needed

1. Preheat Oven

   Preheat oven to 350°F. Grease a large baking sheet.

2. Mix Batter

   In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in egg until combined. Stir in flour, corn meal, baking powder, baking soda and salt and beat until combined. Gently stir in 1 cup of the corn kennels using a wooden spoon or spatula.
   

3. Scoop Cookie Dough

   Scoop dough into 2-inch mounds (3 Tbsp. scoop). Dip top of dough ball into remaining corn kernels. Place cookies, corn side up, onto a prepared baking sheet, 3-inches apart.

4. Bake

   Bake 13 to 15 minutes until edges are golden brown. Sprinkle with sea salt right out of the oven, if desired. Cool on cookie sheet for 2 minutes. Transfer to a wire rack; cool. Serve with Whipped Honey, if desired.
   

   Storage: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

How to Make Whipped Honey Butter

In a small bowl combine 1/2 cup softened butter, and 1/4 cup honey, Using a hand mixer, beat until fluffy. Store in the refrigerator up to 1 week. Serve at room temperature. Makes 2/3 cup.

How to Roast Corn

To roast corn on the cob, use one of the following methods. Allow to cool 5 to 10 minutes. Cut corn kernels from the cob using a sharp knife; discard cobs.

• Kitchen Torch: Slightly char corn on all sides using metal tongs to hold corn, about 5 minutes.
• Oven: cut corn kernels off of the cob. Preheat oven to 450°F. Line a 15x10-inch baking pan with foil; lightly coat foil with cooking spray. Spread corn kernels in pan. Roast, stirring twice, until corn is browned, about 20 minutes.
• Air-fryer: Preheat air fryer to 375°F. Cut 3 ears of husked fresh sweet corn in half crosswise. Place corn in an air-fryer basket. Cook until golden and tender, 8 to 10 minutes.