Sweetcorn in Desserts: The Unexpected UK Food Trend Gaining Popularity

Sweetcorn, a staple in savory dishes, is gaining popularity as an ingredient in desserts, according to food industry experts and trend forecasters. The trend, part of a broader "swavoury" movement combining sweet and savory flavors, has seen sweetcorn featured in ice creams, cookies, cheesecakes, and even beverages.

Crystelle Pereira, a cook and former Great British Bake Off finalist, advocates for sweetcorn in desserts. Pereira, known for her unconventional flavor combinations, discovered the potential of sweetcorn while on holiday in Thailand, where it is commonly used in sweet dishes. She has since created recipes like a sweetcorn latte and a Brazilian lemonade paired with corn milk to showcase the ingredient's versatility.

Food trend forecasters have noted the emergence of sweetcorn in unexpected guises across the UK food scene. Shokofeh Hejazi, of food trend agency thefoodpeople, suggests that sweetcorn's flavor profile and ability to blend into a creamy texture make it well-suited for this trend. Examples of similar "swavoury" combinations include purple sweet potato ice cream and chocolate bars with salty potato chips.

The growing interest in sweetcorn desserts is partly attributed to the UK's increasing appetite for South Korean cuisine, according to Lisa Harris, co-founder of food consultancy Harris & Hayes. However, Hejazi notes that the use of sweetcorn in drinks and desserts is still an emerging trend and has not yet reached mainstream popularity in the UK.

Despite this, some food establishments have reported success with sweetcorn-infused items. Natalie TJ, co-owner of an Asian-inspired bakery in London, states that their cornmilk matcha drink has been one of the most popular beverages this summer. Similarly, Pophams Bakery in east London has featured a peach and sweetcorn Danish pastry on its menu, with customers reportedly pleasantly surprised by the flavor combination.

Chain gelato brand Snowflake offers a sweetcorn-flavored "Snow Cob," while high-end supermarkets and chocolate brands sell corn kernels covered in chocolate. Part-time baker Supreedha Iyer, inspired by a childhood treat from Malaysia, has created a sweetcorn version of Italian cream buns. Iyer notes that while her Asian friends readily accept the sweetcorn flavor, her British friends initially struggled with the concept.

Industry professionals suggest that British bakers are beginning to explore sweetcorn more confidently, indicating a shift in consumer preferences. However, sweetcorn milk and corn lattes have yet to become widely available in supermarkets or mainstream coffee chains. As the trend continues to evolve, it remains to be seen whether sweetcorn desserts will gain widespread acceptance in the UK.