Sweet summer corn is one of the iconic tastes of the season. I love the milky sweet flavor and faintly crunchy texture of the kernels, especially the New Jersey Silver Queen.

When I was growing up in northern Virginia, corn made a regular appearance on summer dinner plates. My mom would lather the cobs with butter and wrap in foil to deliver to the head griller, Dad. He would mind the grill full of bundled corn cobs and chicken breasts sweet with BBQ sauce; a bourbon in hand. We’d gather around our family table each grabbing for the biggest ear of corn. With butter dripping down our arms we laughed, munched, and shared tales of our day.

In my never-ending quest for delightful flavor, I always seek creative and delicious elements to elevate a favorite. For instance, I often zest lime over my corn cobs; add a squeeze of the juice; a good amount of salt; and sweet cream butter. As I was biting into a tender cob one evening, the idea struck to turn these flavors into ice cream. It was as hit!