SUMMER!!! It's here! You know what that means? Sweet, juicy nectarines! Bright red tomatoes (on rustic bread with a schmear of mayo, please!)! Crunchy carrots that actually have flavor! Crisp, sweet corn on the cob!
I'm obsessed with corn right now. I just can't seem to get enough. Grilled on the cob, in salads, in salsas, in cookies. Wait… in cookies? Yep, you heard me. You read me. In cookies. I love when sweet little kernels of corn pop up in cornbread, so I thought "hey, why not in a sugar cookie!?" And you know what? It works, people, it works! I mean, you can eat these cookies as a vegetable side dish. You're welcome.
I used a tried and true chewy sugar cookie recipe, and just folded in some fresh-from-the-cob white corn kernels. When the cookies are warm, the corn is a little weird and like "why is there cooked corn in my cookie?" But once they cool, the corn adds a perfect little pop of sweet freshness.
Summer Corn Sugar Cookies
Adapted from this recipe
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/4 cup light brown sugar
2 teaspoons vanilla
1.5 cups + 1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 ear of sweet white corn, kernels cut off cob
3/4 cup turbinado sugar (for rolling)
Preheat oven to 375. Line baking sheet with parchment paper.
Cream butter, white sugar, and brown sugar until light and fluffy. Add vanilla and egg, and beat until combined (about another minute).
Whisk together flour, salt, and baking soda. Add to wet mixture, and mix until combined. Gently fold in corn kernels.
Put turbinado sugar in a small bowl. Scoop about 1.5 inch balls of dough and roll in turbinado sugar to coat. Put balls on cookie sheet about 1.5 inches apart. Don't flatten!
Bake for 8 - 10 minutes (no longer). Cool on cooling rack.