There are only a few days left of this year’s National Ice Cream Month. Here’s something a bit off the beaten track: an ice cream trifle. Is it a form of ice cream sundae or a variation of ice cream cake? Make it and take a vote.

Trifle is an English dessert dish made from layers of custard, diced fruit, syrup or fruit juice and cubes of sponge cake, topped with whipped cream. It was traditionally served in a footed glass bowl.

In QVC chef David Venable’s recipe, below, ice cream bars replace the custard and chocolate-covered pretzels replace the fruit and caramel takes over for the syrup.

Adapt the recipe as you like, for example, trading the pretzels for sliced strawberries, and exchanging the chocolate cake for pound cake or ladyfingers. Instead of caramel, we tried a version with custard sauce (crème anglaise).

David used Klondike bars in this recipe, easy to chop because there’s no stick. We prefer Magnum ice cream bars: better quality ice cream and chocolate coating, more flavor choices.

Ingredients

1. CUBE the cake first, then the ice cream bars. If using a fresh cake, freeze it first; it will be easier to cut. Freeze the cubes separately until ready to assemble.

2. CRUSH the chocolate-covered pretzels gently into smaller pieces. Don’t over-crush—you want small pieces, not dust. Reserve 2 ounces to decorate the top of the trifle.

3. PLACE 1/3 of the chocolate cake squares into a large trifle dish. Place 1/3 of the ice cream bar cubes on top, followed by 1/3 of the crushed chocolate-covered pretzels. Drizzle 1/4 of the caramel sauce over the pretzels and top with a 1/3 of the whipped cream. Repeat this order two more times, finishing with the whipped cream.

4. ADD the rest of the caramel sauce and top with the reserved crushed chocolate-covered pretzels. Freeze immediately. David suggests that before serving, you should let the trifle sit at room temperature for 3–4 minutes so the cake can thaw slightly. We like eating frozen cake (especially in small cubes), and brought the trifle straight to the table.

Updated July 2026

May 28th is National Something on a Stick Day, June 11th is National Elote Day, and July is National Corn Month.

So today’s vote goes to elote (eh-LOW-tay), the Mexican version of corn on the cob, a popular Mexican street food, and equally popular made at home.

Elote is the word for corn in the Nahuatl language of the Aztecs (the Spanish word for corn is maíz).

The ears of corn are roasted or boiled in the husk, then husked and served on a stick with condiments.

Instead of being slathered in butter only and served with corn holders American-style, elote condiments in addition to butter include chili powder, crumbled cotija cheese (and/or feta in the U.S.), lemon or lime juice, mayonnaise, sour cream (crema in Mexico), and salt.

Chili powder and lime juice get the number one spot in Mexico, butter and cheese in the U.S.

Elote is also made at home, where corn holders often replace the stick. (In our household, fingers replace the corn holders and the stick.)

In some areas of Mexico, the cooked kernels are cut into a bowl, topped with the same condiments and eaten with a spoon. This dish is called esquites, and while some may find it less fun than food-on-a-stick, we’re on the Team Esquites.

Not only is it neater to eat, but you can top your bowl with every condiment. Try to do that on a stick, and you may find yourself holding a condiment landslide.

Below:

> Is elote “corn porn?”

> Recipe: elote or esquites with vegan cashew sauce.

> Recipe: elote or esquites with conventional toppings.

> Fusion recipe: Japanese elote.

Elsewhere on The Nibble:

> Host a DIY elote party bar.

> The different Hispanic cheeses.

> Fusion recipe: Italian elote.

> The history of corn.

> The history of elote.

> The year’s 25+ Mexican and Tex-Mex food holidays.

> The year’s 17 corn holidays.
 
 
OPINION: IS ELOTE “CORN PORN?”

Our colleague Hannah Kaminsky created what she calls “corn porn.”

“The simplest elements of a meal,” says Hannah, “those unassuming side dishes that are all too often overshadowed by flashier, more expensive or more complex main dishes, serve up far more nuance than they’re given credit for. A perfect example of this is the humble ear of corn.

“As summer marches on and those golden yellow kernels swell larger, juicier and sweeter underneath the hot sun, truly sumptuous fresh corn is a rare treat despite its ubiquity. A whole world of flavor can be found within those pale green husks, just beyond the tangled forest of corn silk, if only one knows how coax it out.

“Finesse is the key to letting such a pared-down dish shine, accentuating the inherent flavor of is base ingredients without covering them up with a heavy-handed smattering of seasonings. Elote, served up either straight on the cob or sheared off and mixed up in the trolelotes presentation, is worth getting excited about.”
ízquitl, toasted corn.)
 
This variation is called esquites (or ezquites—photo #2) in southern and central Mexico, and troles or trolelotes in the north. The word esquites comes from the Nahuatl word ízquitl, which is pronounced iz-KEE-tay and means toasted corn.

A vegan, Hannah eschews the butter, cheese, mayonnaise and sour cream used to bind the seasonings. Instead, she created the vegan sauce recipe below and serves the corn esquites-style, as kernels in a bowl.
 
 
RECIPE #1: ELOTE OR ESQUITES WITH VEGAN CASHEW SAUCE

Hannah created this variation with vegan cashew sauce.

But you can serve the original condiments—butter, cotija cheese (substitute feta or use both), chili powder, lemon or lime juice, mayonnaise and sour cream—which are all available in conventional and vegan varieties. Just skip to Step 4.

Ingredients For 6-8 Servings

1. SOAK the cashews for 3 hours and thoroughly drain them.

2. MAKE the sauce. Place the cashews, garlic and lime juice in a food processor and pulse to combine. Pause to scrape down the sides of the bowl with a spatula so that the nuts are fairly well broken down. Add the nutritional yeast, agave, paprika, cayenne and salt, pulsing to incorporate.

3. DRIZZLE in the water, allowing the motor to run slowly to blend thoroughly. The sauce should still be a bit coarse in texture, and the small pieces of cashew that remain will emulate the traditional curds of cotija cheese.

4. COOK the corn on a hot grill, or indoors on a large griddle over high heat. Depending on the size of your cooking surface, you may need to work in batches since the corn must make full contact directly with the surface. Lightly brush the corn with oil and grill the corn until lightly charred, turning as needed. This process should take approximately 10 minutes, but let the color of the corn serve as your guide. Set aside to cool.

5. CUT the kernels off the corn cobs and place them in a large bowl. Pour the cashew sauce on top and mix thoroughly. Add the fresh cilantro, tossing to combine. Divide the corn into 6 to 8 cups or bowls and top with a sprinkle of chili powder.
 
 
RECIPE #2: TRADITIONAL ELOTE

Ingredients

 
Preparation

1. BRUSH the base onto the grilled ears of corn and roll the in the crumbled cheese. Sprinkle with spices. Squeezed lime juice over the corn, and optional hot sauce.
 

[6] Esquites are a tasty side dish. If you want a more substantial (but not traditional) variation, use them to top rice or other grains. Or make a more general corn salad by adding black beans, diced red onion, diced tomatoes, even olives (photo © Goya).
 
 
RECIPE #3: FUSION FOOD, “JAPANESE ELOTE”

Here’s a fusion food: Mexican elote made with Japanese condiments. For four ears of corn, mix:

 
Preparation

1. MIX the butter and miso paste and slather it on the hot corn. Sprinkle each ear with chives and shichimi togarashi. Serve with lime wedges.
 

[7] Italian-style elote with basil pesto mayonnaise and Parmesan replacing cotija, and sweet golden balsamic vinegar. Here’s the recipe (photo © DeLallo).
 
 

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The practice of decorating eggshells is ancient, predating Christianity. Engraved ostrich eggs found in Africa date back 60,000 years. Decorated ostrich eggs, also replicated in gold and silver, have been found in 5,000-year-old graves in Egypt and Sumeria. [Source]

The Christian custom of decorating eggs at Easter has been traced to the early Christians of Mesopotamia, sometime after 100 B.C.E.

But you don’t need a religious context to decorate eggs. On a hot summer day, it’s a quiet activity that can be done while in the shade—or in the air conditioning. For summer themes, think beach, birds, blue sky, butterflies, flowers and yes, palm trees.

Cook a batch of eggs and let family and friends paint away. Take a vote afterward and give a prize for the “people’s choice.”

Then, you can peel the eggs for protein-rich snacking, or turn them into sliced egg sandwiches or egg salad.

You don’t have to hard-boil the eggs, either.

You can keep raw painted egs as art by removing the innards. Simply pierce each end of the shell with a thick sewing needle. Then, blow strongly on one of the holes. The contents will be expelled through the other hole.
 
WANT TO HARD-BOIL EGGS MORE EASILY?

Here are tips on how to make hard boiled eggs from the American Egg Board.