Corn girl summer is in full swing, and we are here for it!

Amanda was inspired by a dish she had at an izakaya – charcoal grilled corn on the cob drizzled in condensed milk. It was so simple and delicious. The sweetened condensed milk lended the perfect touch of sweet and creamy.

As a result, the cake she made for August has a more savory profile. It isn't for everyone, but if you always looked forward to grilled summer corn or are open to exploring new flavors, you'll enjoy this experience.

The central component in this recipe is our corn pudding. It has only four ingredients: corn (we use white corn for flavor and yellow corn for color), condensed milk, butter, and salt. The pudding is nestled in between layers of our brown sugar cake.

The second component is fire roasted corn buttercream, which tops the cake. Roasting corn really deepens and intensifies the flavor. We added a touch of soy sauce for salty umami to dial up the flavor even further.

Corn is actually a very subtle flavor, and we worked on this for weeks until we could get it to the proper intensity. We're really proud of how it turned out.

Available with 2 days' notice through Sunday, Aug 30.

// Check out our flavor guide and size guide.