This is the Season of Corn-Powered Desserts | Bon Appétit

"In Los Angeles I tasted nicuatole at Komal — a pre‑Hispanic Oaxacan jelly made from corn, cinnamon, and water that sets from the corn’s natural starch; chef Fátima Juárez tops it with piped strawberry whipped cream and hibiscus, and she uses an heirloom Mexican corn called chalqueña cremoso to give the jelly a delicately milky flavor. Komal, one of Bon Appétit’s Best New Restaurants of 2025, is also exploring other corn desserts like chocolate tortillas, corn cookies, and conchas while emphasizing the unique flavor notes of heirloom varieties." - BySam Stone