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Sunny Side Up Fresh Corn Cookies

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  • Author: adapted from Cuisine At Home Magazine
  • Total Time: 32 minutes
  • Yield: 1 dozen 1x


This cookie is a real summer treat made with fresh sweet corn.



1 cup all purpose flour

¼ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

1 ear fresh sweet corn, cooked and kernals cut off the cob (1 cup)

¼ cup buttermilk

4 tablespoons (1/2 stick) unsalted butter, softened

½ cup sugar

1 egg, lightly beaten

½ teaspoon vanilla

1 jar lemon curd (store-bought or homemade)

powdered sugar


  1. Heat oven 350F. Line baking sheet with parchment paper.
  2. In small bowl, whisk flour, baking powder, baking soda and salt; set aside.
  3. In food processor, combine corn and buttermilk until smooth. Press corn mixture through a fine sieve (you should have ½ cup corn liquid); discard the solids in the sieve.
  4. In a mixer bowl, beat butter and sugar until light and fluffy. Add half the beaten egg (give the rest of the egg to the dog or make yourself a tiny snack) and the vanilla; blend well.
  5. Add flour and corn mixture alternating and mixing after each addition.
  6. Chill dough until firm, about 1 to 2 hours.
  7. Drop dough by tablespoonfuls (I use a cookie scoop) onto baking sheets 2-inches apart.
  8. Bake 10 to 12 minutes or until cookies look dry on top and golden around edges.
  9. Transfer to wire racks on parchment to cool.
  10. Spread half the cookies, on their flat sides with some lemon curd and sandwich with remaining cookies.
  11. Dust with powdered sugar.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: cookies
  • Method: baking
  • Cuisine: American