In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium-high speed until smooth, about 1 minute. Add egg and beat for an additional minute.

In a separate bowl, whisk together flour, freeze dried corn powder, ground cereal, baking powder and soda, and salt.

Add dry ingredients to the mixing bowl. Mix on low speed until dough comes together, about 30 seconds.

Using a standard ice cream scoop, portion out dough into even dough balls onto a baking sheet. Wrap the sheet pan tightly in plastic wrap and refrigerate for 30 minutes.

While the dough is chilling, make the bruléed corn.

Remove husk from corn. Place corn in a steamer basket and allow corn to steam over medium heat for 10 minutes. Remove corn from steamer basket and allow to cool until.

Using a sharp knife, cut panels of corn from the cob, you want to have at least 12 pieces.

Top each piece of corn with granulated sugar. Using a torch, brulée each piece of corn until sugar caramelizes and forms a crust.

Preheat oven to 350F and line a baking sheet with parchment paper.

Place chilled cookie dough onto prepared baking sheet, leaving at least 3 inches between each cookie. Top each cookie with a piece of bruléed corn.

Bake for 15 - 17 minutes, until cookies are faintly browned on the edges yet still bright yellow in the centre. The centre should be just set.

Allow cookies to cool on baking sheet for at least 10 minutes before transferring them to a cooling rack to cool completely.