Sean Sherman

Sweet Corn Sorbet

Waštúŋkala Čhaȟsníyaŋ

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Preparation info
  • Servest

    4 to 6

    • Difficulty

      Easy

Appears in
The Sioux Chef’s Indigenous Kitchen
The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

  • About

Sweet corn milk is the essence of this lush dessert that’s actually more like ice cream, though it contains no cream, milk, or eggs. Serve garnished with chopped mint and/or fresh berries. Nuts and berries are always a great addition to any sorbet!

Ingredients

  • 4 to 6 ears of very fresh sweet corn
  • ¼ cup maple syrup, or to taste
  • Pinch

Method

Shuck the corn. One by one, stand each ear on its flat end in a shallow bowl and, using a sharp knife, slice the kernels into the bowl. Scrape the cobs with the dull edge of the knife to capture the milky liquid as well. Place the kernels, milky liquid, and the cobs into a wide saucepan and add just enough water to cover. Bring to a boil. Reduce the heat and cook until the kernels are just tend