Waiter, there’s corn in my cake!

Last year, we called out Komal in LA as one of our Best New Restaurants. As part of the feature we ran a recipe for their Pan de Elote, a thick cake with custardy insides topped with a corn whipped cream. That cake was partly the inspiration behind this month’s Bake Club recipe (if you’re new here, it’s a Sweet Corn-Coconut Crunch Butter Mochi).

The appearance of fresh corn in pastry and desserts seems to occupy two planets, revolving around each other but on their own distinct paths--one of chefs and restaurants (like the signature offering at Lysee in NYC), and the other of tradition and heirloom recipes (like the aforementioned Pan de Elote, or in Malaysian ais kacang, for example). I’m here to say that sweet summer corn deserves your consideration. Just look at what it does in our mochi cake. Besides the lovely golden shade, corn keeps the mochi cake moist and tender thanks to its naturally occurring starches and sugars. And it lends itself exceedingly well to other familiar treats.

Some of my favorite ways to play with corn in sweet treats:

• Blended into a fine puree, corn can take the place of buttermilk in a stack of pancakes. Start by subbing it for about half the buttermilk called for.

• That same puree is excellent infused in a custard as the base for ice cream or a wobbly panna cotta. The starch from the corn makes everything creamier, smoother, and denser.

• Fold a handful of perky kernels into your next batch of scones or substitute half the blueberries in your favorite muffin recipe with fresh corn for a delightful pop of freshness.

Corn can be more than just a side you nibble on. As always, once you make the mochi cake, let us know how it went in the recipe comment section or in the club chat.