If you can't take the heat...

The dog days of summer are upon us.  As the temperatures rise, the price of corn hits rock bottom.  With my corn sorbet recipe, you can make this sweet summer vegetable the star of the show, even when it's too hot to cook.

Vegan Corn Sorbet:

3 ears corn, kernels, cobs milked
4 Tablespoons corn syrup
2 teaspoons salt
Shot of liquor, optional

Blend together the ingredients until completely smooth.  Strain completely through a fine mesh strainer and press the pulp that remains until there is not more juice released.  Allow to sit for ten minutes then strain again.  Chill completely and freeze accordingly.

Sweet Corn Sorbet with Blackberries, Basil, Lime, and Peanut Brittle

Not only does pale, sweet corn stand up to high heat, but it really rounds out a seasonal menu.  Serve with fruit or over a salad on sweltering days.

The pulp can be reused in cornbread or corncake, and the husks can be used for tamales or decor.

Sweet Corn Sorbet on a Summer Salad

Enjoy!