Corn and Pine Nut Sundae Topping

Please do not be afraid that I put corn in a dessert. 

IT’S TOTALLY A THING. Sunday with topping

How was your weekend?

Ours was busy but fun but busy.  We’re 19 days away from #funnyloveforever, so we had to get. some. shit. done. Among other things, I practiced my wedding hair (doing my own, duh), and it WORKED AND I DIDN’T HAVE A MELTDOWN. 

Totally unexpected, and I think Jay was totally relieved. 

Also during our busy weekend, we cooked!  We kind of cooked a lot because I get home at 8:30 every night this week and we rely on leftovers to keep us fed during weeks like this….or every week.  Whatever. 


This dessert.  It’s easy…and not really a whole dessert.  It’s just a topping for any store bought ice cream you like!  The sauce cooks fully in 10 minutes, and you can serve this super duper hot, warm, or at room temperature – a great make-ahead!  I’m a big fan of using mostly store bought things for dessert and jazzing them up a teensy bit, and this fits that bill perfectly.  The pine nuts and corn work really well together – both are sweet and buttery but kind of fresh at the same time?  Hard to describe. 

Since Jay’s home and was being helpful in the kitchen this weekend, he made the Ingredients list.  It’s pretty much all he wants in life, and who am I to deny him?  So, for this, you’ll need ice cream (really good vanilla is perfect), butter, an ear of corn, pine nuts, and maple syrup!  You could also use honey – both are delicious!Ingredients

Other ingredients notes:  1/2 cup frozen corn kernels would work just fine, and you can use any kind of frozen dessert you like- this is gelato!  Fro-yo would be great, or any other flavor of ice cream that you like. ALSO fresh mint for a garnish is awesome with this if you have it – super fresh with the heavier, sweet sauce. 

To start, let’s toast the pine nuts.  In a small skillet, add the pine nuts and turn the heat to medium.  Start pine nuts

Shake the pan every minute or so until the nuts are slightly dark on the edges, then remove to a dish to await their destiny. Toasted pine nuts

While the pine nuts are toasting, shuck the corn and cut the kernels off the cob using a knife – cut long strips all the way down until it’s all off. Scrape kernels

Now, to the same skillet (with pine nuts removed), add the butter and let it melt for a minute.Melt butter

Then add the corn.  

Start corn

Stir the corn to coat in the butter, and let it cook for a few minutes until it turns darker in color. 

Then, add the syrup!  a big drizzle, 3 tablespoons or so, should be perfect.  Add syrup to corn

Stir the syrup to coat the corn, then toss in the pine nuts! Add pine nuts to sauce to finish

Now, let the sauce simmer for another minute or two, and we’re done!  Lovely, easy sauce.  You can build sundae’s right away, or save this sauce for later. 

To build a sundae, just grab a nice scoop of ice cream. Bowl of ice cream

And pour the corn/pine nut topping all over it. Top ice cream with topping

Duh.  That’s it!  Super duper simple, super duper fast, and REALLY yummy. The corn and pine nuts have a really nice texture together, and this doesn’t taste like pancakes, don’t worry – the syrup mellows a lot and just tastes sweet.  Top with fresh mint

Don’t hate veg in dessert.  It basically makes this a health food. Melty Sunday

Try it soon!  Jay and I have also determined that this would be delicious on pound cake, so do that too please and let me know how it tastes. Sunday with topping

Corn Pine Nut Ice Cream Sundae
Serves 4
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
  1. 1/4 cup pine nuts
  2. 1 tablespoon butter
  3. 1 ear corn, kernels removed
  4. 1/4 cup maple syrup or honey
  5. vanilla ice cream or gelato, for serving
  6. mint leaves, for serving
  1. In a small skillet, add the pine nuts over medium heat. Toast for 3 minutes until lightly golden, then remove to a plate.
  2. In the same skillet, add the butter and corn. Stir, and let cook for 3 minutes until corn is slightly dark.
  3. Add the maple syrup and cook for 2 minutes more - the syrup and butter should bubble together.
  4. Add the pine nuts to the sauce at the end and let heat through.
  5. Serve the sauce hot or at room temperature over ice cream with mint leaves.
Shared with my girls at Weekend Potluck!

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