Sweet Corn Cake Brûlée with Queso Fresco Ice Cream

Name: Sweet Corn Cake Brûlée with Queso Fresco Ice Cream
Prep time: 20 s
Cook time: 45 s
Total time: 305 s
Yield: 1
Cuisine: Peruvian
Ingredients: FOR THE CORN CAKE BRÛLÉE; Fresh or frozen Peruvian choclo (or sweet corn kernels); Evaporated milk; Sweetened condensed milk; Large eggs; Granulated sugar; Melted butter; Salt; Vanilla extract; Cornmeal or fine semolina (optional for firmer texture); Granulated sugar; FOR THE QUESO FRESCO ICE CREAM; Crumbled queso fresco; Whole milk; Heavy cream; Granulated sugar; Egg yolks; Salt; Ground cinnamon or lime zest

12 Jun 2025

José Luis Chávez

Chef

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Difficulty

Medium

Total Time

5H 5MIN

Cuisine

Peruvian

Ingredients

FOR THE CORN CAKE BRÛLÉE

Fresh or frozen Peruvian choclo (or sweet corn kernels): 2 cups

Evaporated milk: 1 cup

Sweetened condensed milk: 1/2 cup

Large eggs: 3

Granulated sugar: 1/2 cup

Melted butter: 1/4 cup

Salt: 1/2 tsp

Vanilla extract: 1/2 tsp

Cornmeal or fine semolina (optional, for firmer texture): 1/4 cup

Granulated sugar: for brûlée topping

FOR THE QUESO FRESCO ICE CREAM

Crumbled queso fresco: 1 cup

Whole milk: 1.5 cups

Heavy cream: 1 cup

Granulated sugar: 3/4 cup

Egg yolks: 4

Salt: pinch

Ground cinnamon or lime zest: 1/4 tsp

“This dessert is a bridge between rustic, home-style cooking and refined presentation,” says Chef José Luis Chavez. “The goal was to take the familiar sweetness of fresh corn, a staple in Peruvian cuisine, and elevate it with the delightful crackle of a caramelized sugar crust.”

A fusion of Latin American flavors and French technique, this dish pairs a creamy corn custard with queso fresco ice cream, creating an elegant yet comforting finale.

How to make Sweet Corn Cake Brûlée with Queso Fresco Ice Cream

01.

Make the Queso Fresco Ice Cream

In a saucepan, warm the milk and cream over medium heat until just steaming.
In a separate bowl, whisk egg yolks and sugar until pale.
Slowly add the hot milk mixture to the yolks while whisking to temper.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until slightly thickened (coats the back of a spoon).
Remove from heat. Stir in queso fresco and salt. Blend until smooth.
Chill the mixture completely. Churn in an ice cream maker according to manufacturer instructions. Freeze for at least 4 hours before serving.

02.

Make the Corn Cake Brûlée

Preheat the oven to 350°F (175°C).
In a blender, combine corn, evaporated milk, condensed milk, eggs, sugar, butter, salt, and vanilla. Blend until smooth. Add cornmeal if a firmer texture is desired.
Pour into ramekins or a baking dish. Place in a bain-marie (water bath) with water halfway up the sides.
Bake for 35–45 minutes, until set and lightly golden. Let cool completely.
Just before serving, sprinkle a thin layer of sugar over the top. Caramelize with a kitchen torch until golden and crisp.

03.

Serve

Plate the corn cake with a scoop of queso fresco ice cream.
Garnish with fresh corn kernels, edible flowers, or a drizzle of honey.

12 Jun 2025

The Chef

Born in the Andes mountains of Venezuela to a Colombian mother and a Peruvian father, Chávez was immersed in cultural and culinary diversity from an early age. His father’s work as a livestock farmer and owner of an Italian bakery inspired Chávez’s appreciation for fresh ingredients and creative cooking. This environment fueled his passion for food, which blossomed in the kitchens of Mérida, Venezuela. Chávez moved to his father’s homeland, Peru, to refine his craft, where he attended culinary school and embraced the country’s rich gastronomic traditions.

During five formative years in Latin America’s culinary hub, Chávez worked in top restaurants, explored the country’s regional cuisines, and launched his first entrepreneurial ventures. These experiences deepened his understanding of Peruvian culinary heritage and prepared him for the next chapter of his career. In 2012, he moved to the United States, determined to share Latin America's bold, fresh flavors with a global audience.

In New York City, Chávez brought his vision to life with the launch of Mission Ceviche, a restaurant dedicated to showcasing the richness of Latin American cuisine. His signature ceviche is at the heart of its menu, made with sustainably sourced seafood, zesty citrus, and vibrant herbs. Critics and diners have praised Chávez’s ability to balance tradition with creativity, making Mission Ceviche a must-visit culinary destination. Its success led to the opening of a second location in Union Square.

For Chávez, Mission Ceviche is more than a restaurant—it is a tribute to his heritage and the transformative experiences that shaped his journey. The concept is inspired by his time in Peru, where he discovered the importance of gratitude, adventure, and constant learning. Chávez hopes to evoke his guests' the same sense of wonder and connection.

Beyond the kitchen, Chávez remains deeply connected to his roots, frequently returning to Peru for inspiration. He is also a dedicated mentor and community advocate, supporting aspiring chefs and leading global fundraising initiatives for underprivileged communities. Looking to the future, Chávez plans to expand his ventures while continuing to celebrate Latin America’s rich culinary heritage. His journey from the Andes of Venezuela to the kitchens of New York City reflects a deep respect for tradition, innovation, and commitment to inspiring future generations of chefs.

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