Salted Chocolate Diablo Cookie Ice Cream Sandwiches
1/2 cup crumbled store-bought or homemade cornbread (optional)
1/2 cup (1 stick) unsalted butter, room temperature
1 garlic clove, minced
1 tablespoon mixed minced fresh herbs (such as chives, parsley, and thyme)
1 teaspoon kosher salt plus more
1/2 teaspoon freshly ground black pepper
4 ears of corn, husked, both ends trimmed
1 tablespoon olive oil
1/2 cup coarsely chopped store-bought toasted corn (such as Corn Nuts)
Directions:
1. If using cornbread, preheat oven to 375°. Scatter cornbread on a small rimmed baking sheet. Bake cornbread crumbs until dry and lightly toasted in spots, about 10 minutes. Let crumbs cool on baking sheet on a wire rack. Set aside.
2. Meanwhile, build a medium-high fire in a charcoal grill, or heat a gas grill to high. Mash butter and minced garlic in a small bowl to blend. Add herbs, 1 tsp. salt, and 1/2 tsp. pepper; mix until well blended. Set herb butter aside.
3. Brush corn with oil; season lightly with salt. Grill corn, turning ears occasionally, until kernels are tender and nicely charred all over, about 10 minutes.
4. Transfer ears of corn to a cutting board. Using oven mitts, hold down corn and cut each ear crosswise into 4 pieces. Place on a platter.
5. Brush herb butter all over each piece of corn. Sprinkle chopped toasted corn, then toasted cornbread crumbs, if using, over buttered corn.
6. Once your cookies have cooled down. Grab yer bucket of glorious ice cream and place a generous scoop on top of a cookie, top with another cookie and gently press down.
