Knee-high by the 4th of July, as the corn growing saying goes, means I am seasonally jumping the gun with these icy cold, corn popsicles. However, once I saw this recipe, the notion of corn for dessert was too tempting to wait for late summer’s bounty. I took advantage of the grocery store’s first kernels. The corn yielded a popsicle so sweet and creamy, I’m dreaming of the 2.0 version when husks and tassels fill the farmers markets locally.
I altered the recipe below ever so slightly from Food52. The author’s adaptation referenced a popular Brazilian dessert, but being of Nebraskan roots, I like to think of these refreshing corn popsicles as a Midwestern way to enjoy more of summer’s sweetness in a day. You do know you can take the girl out of Nebraska, but you can’t take the Cornhusker out of the girl, right?
They may sound strange, but these icy cold corn popsicles are a sweet treat you’ll want all summer long.
Picolé de Milho Verde (Corn Popsicles)
adapted from Food52
makes 10 popsicles
4 ears of organic and/or local corn
2 cups organic, full-fat coconut milk
4 Tablespoons organic agave syrup
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Preheat oven to 400° F and line a baking sheet with parchment paper.
Slice corn kernels off ears and put on baking sheet. Roast for 15 to 20 minutes, or until soft and starting to brown. Remove from oven and cool.
Stir agave and vanilla extract into coconut milk and microwave for about 30 seconds, to dissolve the sugar.
Use a food processor or blender to combine corn, coconut milk, agave, vanilla and salt until as smooth as possible.
Pour liquid into pop molds.
Freeze overnight, and then enjoy the sweetcorn goodness!