Hawaiian Corn Ice Cream Surprise

1Start by shucking the corn and removing the kernels from the cobs. You should have about 2 cups of fresh corn kernels (2 cups).

2In a medium saucepan, combine the corn kernels, coconut milk (1 cup), heavy cream (½ cup), sugar (½ cup), vanilla extract (1 teaspoon), and salt (¼ teaspoon). Cook over medium heat, stirring occasionally, until the mixture is heated through and the sugar (½ cup) is dissolved, about 5-7 minutes.

3Remove the saucepan from heat and let the mixture cool for about 10 minutes.

4Once cooled, transfer the mixture to a blender and blend until smooth. If you prefer a bit of texture, you can blend it less to keep some corn pieces intact.

5Pour the blended mixture into a bowl and stir in the lime juice (1 tablespoon). Cover and refrigerate for at least 2 hours or until completely chilled.

6Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency, about 20-25 minutes.

7Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.

8To serve, scoop the corn ice cream into 14 oz cups. Sprinkle a generous amount of grated Parmesan cheese (½ cup) on top of each scoop.

9Garnish with chopped fresh cilantro (¼ cup) for a pop of color and flavor. Enjoy your refreshing Hawaiian Corn Ice Cream Surprise!