Each autumn for the last two decades, pumpkin spice turns up in everything from beer and lattes to pastries and ice creams – even soaps and scented brooms. Maine makers have developed plenty of products to meet the demand.
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Sweet corn in desserts? Sweet.
Sure corn is great right on the cob, but have you tried adding it to custards, cakes or ice cream?
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Krista Desjarlais of Bresca & the Honeybee cuts kernels from the cob to make a no churn corn ice cream. Ben McCanna/Staff Photographer
When sweet corn season rolls around, most Mainers dream about slathering an ear with butter, sprinkling it with salt and eating it with a steamed lobster. Corn and lobster (followed by a slice of blueberry pie) is summer on a plate.
Pastry chefs, on the other hand, dream of stripping the kernels from those ears and using them – and sometimes the bare cobs – to make dessert.