In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter and granulated sugar on medium-high speed until smooth, about 1 minute. Add the egg and continue to beat for another minute until the mixture is fully combined and creamy.

In a separate bowl, whisk together the all-purpose flour, freeze-dried corn powder, ground Corn Pops cereal, baking powder, baking soda, and kosher salt. Make sure the mixture is well incorporated and free of lumps.

Add the dry ingredient mixture to the butter, sugar, and egg mixture in the stand mixer. Mix on low speed until the dough just comes together, about 30 seconds; avoid overmixing. Using a standard ice cream scoop, portion the dough into even balls and arrange them on a baking sheet. Wrap the sheet tightly in plastic wrap and refrigerate for 30 minutes to firm up the dough. I find that chilling the dough really helps the cookies hold their shape and get a nice texture.

While the dough is chilling, start on the corn topping. Remove the husk from the ear of corn and place it in a steamer basket over medium heat. Steam for 10 minutes, then remove the corn and let it cool until safe to handle. Cut panels (slabs) of kernels from the cob so you have at least 12 pieces. Sprinkle each panel of corn with the 2 tablespoons granulated sugar. Use a kitchen torch to caramelize the sugar on the corn pieces until a crisp, golden crust forms. For best flavor and texture, try to keep the corn panels somewhat intact rather than breaking them into individual kernels.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take the chilled dough balls from Step 3 and arrange them on the prepared baking sheet, spacing them at least 3 inches apart. Top each cookie with a piece of bruléed corn from Step 4. Bake in the preheated oven for 15-17 minutes, until the cookies are faintly browned at the edges but still a bright yellow and just set in the center.

Allow the cookies to cool on the baking sheet for at least 10 minutes after baking, then transfer them to a cooling rack to cool completely before serving. This resting time gives them the perfect chewy texture and prevents them from breaking when moved.