Sweet Corn Cookies

It's funny how food can rule your thoughts (and actions). Without us even realizing it...

Your days spent thinking about what's for dinner; your mornings thinking about what to grab at the store; dinner is planned for friends in town and a Sunday is spent prepping for the week's meals. 


And for me, I'm constantly thinking about new cookies to bake.  Be it while walking, shopping, running...

Last week the idea of a sweet corn cookie flooded my thoughts, and really didn't escape until I baked them two days later. 


I know what you may be thinking:  sweet corn... in a cookie?  

And no, we aren't just talking about cornmeal. 


Last month, I had a bit more sweet corn in my kitchen than I normally do, thanks to a delivery from Green BEAN delivery (read more on that here!). So, I decided to incorporate an ear into a baked good.  

We stir it into cornbread and muffins, so why not a cookie?  

I took a cornmeal cookie and added one ear of fresh sweet corn, cut right off the cob.  The result is a cookie with cornbread-like flavor, and the soft kernels in each bite add another pop of sweetness.  


Sweet Corn Cookies

  • 1 1/2 cups whole-wheat pastry flour  
  • 1/2 cup yellow cornmeal  
  •  1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter  
  • 1/4 cup coconut oil  
  •  3/4 cup white sugar
  • 1 large egg 
  • 1 teaspoon pure vanilla extract  
  • 1 ear fresh sweet corn, cut off the cob
  • Raw sugar, for rolling  


  1. Whisk together the flour and cornmeal in a small bowl. Set aside.
  2. In a mixer, blend the butter until creamy. Add the coconut oil until combined. Then, add the sugar, egg and vanilla.  
  3. Slowly add the flour mixture to the butter mixture until combined. Fold in the corn kernels. 
  4. Roll dough into tablespoon-size balls and roll in the raw sugar.  Place on a cookie sheet and press down slightly. Sprinkle with a bit more sugar, if desired. 
  5. Bake at 350 for about 8-10 minutes. Rotate sheets halfway through baking.  When you take them out o f the oven, l et the cookies cool on the cookie sheet for 5-10 minutes.  

These are best shared with family or friends.  You can store them in the freezer, so you will always have some on-hand.  Instant gift!

Anna Beck