Thai food is, after Indian food, my all-time favorite cuisine in the world. Many people would call me crazy for even saying that, as Thai food is usually seen as the end-all, be-all food in terms of sheer taste bud-exploding goodness. Fair enough. But there is one thing that Thais have not yet nailed, and that’s their desserts. Oh sure, the sticky rice and mango is to die for and here and there you’ll find certain dishes that are okay, but the efforts often don’t make it to what we as westerners would call ‘palatable’. Exhibit A: an ice cream sundae with corn topping.

I snapped this a while ago at a KFC joint on Silom Road. After being here for a while, I’ve seen and tasted my fair share of strange Thai desserts, from hunks of black jelly floating in ice water and covered in brown sugar to a plate of frozen whipped cream and sweet potatoes, but I’m not sure I could imagine the thought process that went into making this monstrosity. Probably the same thought process that went into making clamato juice. Now, ice cream is pretty awesome, but there are certain things that you’d just assume would not be paired with it. Ketchup. Boiled carrots. And corn!

MmmmmmnnnnOPE!

MmmmmmnnnnOPE!

Note the double-layer of niblet goodness. The Green Giant would FREAK OUT if he saw this.And no, shamefully, I didn’t try it. As a guy who’s eaten raw horse and duck’s tongue, maybe I was being a bit too picky, but there’s just something creepy about this. Then again… there’s something creepy to adding clam juice to tomato juice, but I still used to steal 1L cans of it from our pantry as a kid and gulp them down like they were Coca-Cola. Still so much to learn…