Sweet Corn and Blueberry Trifles | Saveur

Ingredients

• 1⁄4 cup freeze-dried corn kernels, preferably Just Corn
• 1 tbsp. powdered gelatin
• 2 cups milk
• 2 ears sweet corn, husks and kernels removed and reserved
• 1 tsp. kosher salt
• 1⁄3 cup sugar
• 6 egg yolks
• 1 cup heavy cream
• 1⁄4 cup flour
• 3 tbsp. freeze-dried corn kernels
• 2 tbsp. corn flour
• 2 tbsp. sugar
• 1⁄4 tsp. kosher salt
• 1⁄8 tsp. baking powder
• 1⁄4 cup unsalted butter, cut into 1" cubes and chilled
• Blueberry Compote, for serving