When I learned of the blueberry and corn sundae at Gramercy Tavern, I thought I had found a soul mate in pastry chef Nancy Olsen. Corn is another one of my favorites of the season’s produce, and though I’ve never thought of it paired with blueberry, it just seems so natural and right. This sundae is more than just right. As it’s the third year Nancy has put the dessert on the menu during the season, it seems I’m not the only fan. The ice cream is a purée of corn — so smooth it reminds me of Japanese corn potage — and the blueberry compote also contains kernels of fresh corn. The black pepper whipped cream is light as a cloud, with the pepper embellishing but not overpowering the cream. On top of all this is toffee popcorn for added texture. There’s also a warm corn muffin to accompany. The silkiness of the corn ice cream and the fresh corn kernels in the blueberry sauce are enough to have me raving for weeks to come.