Cherries, Corn Madalena and Whipped Cream

Sweet fresh corn is almost like fruit, juicy, refreshing and sweet as nectar, and perfect for desserts. This recipe plays on two ideas; that of a Pastel de Elote, a traditional pastry in Mexican bakeries and dessert menus, and that of a madeleine or madalena. The result is sweet, buttery and satisfying, but make no mistake, the real stars are …. delicious fresh CHERRIES!…. plump, juicy, tangy and sweet, from the same glorious summer bounty. With a backdrop of corn madelena and whipped cream, those cherries come on top ;)

 Ingredients

For the Corn Madalena:

1/2 cup fresh sweet corn puree (from 2 to 3 fresh sweet or multicolored corn cobs)

¼ cup greek yogurt or labne

1/3  cup AP flour

1/3 cup sugar

½ tsp baking powder

pinch salt

2 eggs 

4 oz unsalted butter, melted

 For the Cherries: 

2 cups bing cherries or prefered variety, pitted and halved

Juice of half a lime

1 Tbs sugar

For the Vanilla Whipped Cream:

½ cup heavy whipping cream, chilled

½ tsp vanilla extract

2 Tbs sugar

 Instructions:

1.     Preheat oven: to 350.C bake. Spray one medium size baking dish with baking oil or butter.  

2.     Make the corn cake: Combine corn puree and yogurt and set aside.  In a separate bowl combine flour, sugar, baking powder and salt.  Make a well in the center, add eggs and whisk to combine starting from the center outwards.  Add melted butter and combine.  Add corn puree mixture and combine.  Transfer to baking dish and put in the oven for 25/30 minutes or until edges are golden and center slightly firm.  Unmold the bread and let it cool slightly.  

3.     Cherries, Cream and Assemble: Drizzle cherries with a few drops of lime juice and sugar. Whip chilled cream until it forms soft peaks, add vanilla extract and sugar and whisk just a few more times until the cream is glossy.  Serve a slice of corn madalena with a generous scoop of cherries and a dollop of whipped cream.