Omnivore - Where’s my corn cobbler?

Creamed corn, bacon-corn pudding, cornbread pudding — I’ve encountered all three as entree sides recently. But, besides Morelli’s corn ice cream, I’ve yet to encounter a corn dessert, unless you include the grits pie at Home Grown.

Tasting Table has a round-up of desserts made with corn at four USA restaurants. We’re not talking candied corn::

Though pastry chefs measure their day’s work in sugar, life’s not all sweet for them. As such, we’re particularly excited about the latest muse of the dessert world: sweet corn. Pastry chefs around the country are pairing it with meal-ending stalwarts—with peerless results.

Uchiko, the recently opened sibling to Austin’s famed Uchi restaurant, features a polenta custard with sweet-corn sorbet (pictured in the link to Tasting Table). Pastry chef Philip Speer tops it off with caramel salt, a blend of dehydrated caramel and popcorn.

One of pastry chef Karen DeMasco’s signature dishes at New York’s Locanda Verde is her sweet-corn budino (pudding) with berries; she achieves its rich flavor by steeping kernels and cobs in milk to form the base of her dessert.

The corn dessert offering at Stephanie Izard’s new Girl & the Goat blurs the line between sweet and savory: Frozen corn nougat meets apricots and a tangy bacon gastrique.

And at Tony Maws’s Boston fixture Craigie on Main, Anson Mills grits support a cardamom-infused strawberry compote and crème fraîche ice cream (click here to download the recipe).