By Melissa Clark, Los Angeles Times

Ripe summer corn is as sweet as many of the fruits we habitually make into dessert, but rarely do we see it at the end of the meal.

This isn’t at all true in Mexico, where corn ice cream is a year-round tradition. Or in Vietnam and Thailand, where the kernels are often stirred into sugary coconut-milk puddings. Or in the Philippines, where they’re paired with sweet and milky shaved ice.

But here in the United States, the kernels are generally savory fare, even though we use plenty of cornmeal in pastries and cakes.

Not so at my house. During the height of corn season, I try to eat as much fresh corn as possible, desserts included. Homemade corn ice cream is a staple, and has been ever since my very first spoonful.

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