Corn Ice Cream? Yes!

Corn ice cream dipped in butter. It sounded over-the-top, but I wasn't sure if it was in a good or a bad way. I had to find out.

Dominique Ansel is one of the most innovative bakers in New York. I've written about him before. As the inventor of the cronut thirteen years ago, Ansel pioneered the creation of viral food trends. The most recent was vanilla soft serve ice cream, dipped in salted French butter and served in a cone. You can hardly walk by Papa d'Amour, his Greenwich Village bakery, without seeing someone outside filming themselves eating one.

I was intrigued, but not enough to spend ten bucks on it. It sounded so fatty and cloying! Then I saw their latest iteration: the Elotes Sweet Corn Butter Soft Serve, based on the classic Mexican corn dish: sweet corn soft serve dipped in an Isigny Ste. Mère French butter shell, topped with Cotija cheese and Tajin spice, served with a fresh lime wedge.

It was fabulous. The corn flavor really comes through, and the salt in the butter, cheese, Tajin and lime keep it from getting too sweet. The cone itself was one of the tastiest cones I've ever eater. Tens across the board.

And yes, I filmed myself eating it too (click here to see the messy result on my Instagram). Next time I intend to fully focus on my cone without the distraction of creating content, and maybe get one of their wonderful pastries or sandwiches while I'm at it.

Papa D'Amour, 64 University Pl., Greenwich Village. Click here for their website.