Unicorn cakes? Over it. Boozy pops? So 2017. Sweet corn doughnuts, however…
We’re totally digging this savory/sweet dessert (or breakfast, no judgment here) combo—and here’s why. For one, there are few foods more quintessentially summer than sweet corn (OK, maybe watermelon, but still…). The yellow kernels dominate our BBQs, summer skillets and guac dips all season long—and now, even our desserts.
Second, doughnut holes are having a major moment (think: nutella-, cream-cheese- and ice-cream-filled). Ditto for anything with corn (um, hello, corn meringue popularized by the trendy Cosme restaurant in NYC). So the marriage of the two equals the most perfect sweet and savory treat. The best part: You can make them yourself in less than an hour.
On the cob? We prefer our kernels (and, well, everything) in pastry form, thank you very much.