Iroquois WHite corn & berry dessert

by Tisha McNaughton Pattison


Wellness advocate Tisha McNaughton Pattison contributed this delicious and savory recipe. For more ancestral food recipes, ideas and inspiration, check out her blog: Indigenous Food Revolutionary, and her follow her on Instagram!



  • 1 cup boiled white corn
  • 2 Tbsp maple syrup
  • 1 cup sassafras tea
  • 1 bag of frozen mixed berries, or fresh berries




Usually we think of white corn as corn soup or main dishes, but in this recipe you can enjoy it as a delightful treat!

Soak 1/2 cup of white corn overnight and rinse. Boil for 2.5-3 hours depending how firm you want the corn. Use less time for a firmer, lower-glycemic corn; More time for a softer corn. Boil and strain, set aside in a bowl.

Boil water for sassafras tea (1 tablespoon to 1 cup) and steep for 10 minutes. Remove/strain sassafras pieces. Pour tea over white corn and allow to soak for 15-20 minutes.

Place frozen mixed berries in a large bowl. Pour corn/tea mixture over berries, stirring two tablespoons of maple syrup (optional) in to sweeten. Mix everything all together. Let sit, or refrigerate until berries thaw. Serve and enjoy. 

Iroquois White Corn can be purchased from Iroquois White Corn Project