1

Combine corn, 1 c milk, and water in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, covered, until corn is very tender, 20 minutes. Remove pan from heat; puree mixture in pot with an immersion blender. Strain mixture into a bowl through a fine mesh sieve, pressing on solids; strain again.

2

Pour ½ c milk into a small bowl and sprinkle gelatin over top; let stand until gelatin softens, about 5 minutes.

3

Meanwhile, pour strained corn mixture back into saucepan. Stir in remaining 1½ c milk, brown sugar, granulated sugar and salt; cook over medium heat, stirring occasionally, until sugar dissolves and mixture is hot, about 1 minute.

4

Stir gelatin mixture into saucepan with corn mixture until gelatin is completely dissolved; do not boil. Remove from heat; stir in vanilla. Divide mixture evenly among eight (5- to 6-oz) ramekins. Refrigerate until set, at least 4 hours or overnight.

5

To make sauce, toss 3/4 c blueberries with sugar in a small microwavable bowl. Cover and microwave on High until berries begin to burst, about 45 seconds. Stir in remaining blueberries and lemon zest; refrigerate until serving.

6

To serve, unmold panna cotta or serve in cups. Dust tops lightly with cinnamon, nutmeg, or both, then top each serving with 1/4 c blueberry sauce.

7

Serving size: 1 panna cotta plus 1/4 c blueberry sauce