Winter Corn

To prepare Queso Fresco Ice Cream, in a blender, combine cream, milk, and agave and process on medium until mixed well, about 30 seconds. Fold in queso fresco by hand. Transfer to an ice cream maker and process according to manufacturer’s instructions. Transfer to an airtight container and freeze at least 4 hours.

To prepare Caramel, in a 3-quart heavy-bottomed saucepan, combine sugar and water, stirring it into a flat, even layer. Warm over medium heat, cooking until sugar dissolves, becomes clear, and starts to bubble, 3 to 4 minutes. Continue to cook, swirling occasionally but avoiding stirring, and brushing down the sides of the pan with more water as needed to prevent crystallization. When mixture thickens and turns deep amber, carefully add butter, whisking until completely melted. Remove from the heat and slowly whisk in cream. Whisk in vanilla and salt and set aside to cool 10 minutes. Transfer to a lidded glass jar and set aside to cool completely.

To prepare Pan de Elote, preheat oven to 350°F. Grease 3, 9-by-9-inch cake pans, line pans with parchment, and grease the parchment. Combine milks, butter, eggs, corn, flour, baking powder, and vanilla. Divide batter evenly between prepared pans (divide by weight for accuracy, if desired) and bake until a tester inserted into center of cakes comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool completely. Cut each pan into quarters.

To plate: Place a square of elote cake on a 6-inch plate. Using a medium size scoop, scoop a ball of the Queso Fresco ice cream and place on cake. Top with house made caramel and a sprinkle of Maldon sea salt.

Recipe courtesy of Chef Marco Colin, La Luna, Chicago, Ill. –Cal Mex Invitational Dessert Category Winner