Sweet Corn Paletas
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
Ingredients
  • 3 cobs of corn, kernels cut from cob (about 2½ cups), cobs reserved
  • 4 cups whole milk
  • 1 serrano chile, halved, seeds removed if you don't want too much heat
  • 1 teaspoon Kosher salt
  • ½ cup granulated sugar
  • 1 cup sour cream
  • juice of ½ a lime
  • zest of ½ a lime
  • Chile powder
Instructions
  1. In a large saucepan, combine corn kernels, cobs, milk, serrano chile, salt, and sugar. Over medium low heat, bring to a simmer, taking care not to boil. Reduce heat and cook for 15 minutes, stirring occasionally.
  2. Let cool for 10 minutes, then remove cobs and serrano pepper (do not discard). Using an immersion blender or regular blender, puree corn mixture until smooth. Blend in sour cream, lime juice, and lime zest. Pour mixture into a large bowl and add cobs back in. You can also add peppers back in if you want more heat. Cover and refrigerate for at least 4 hours.
  3. When ready to pour into molds, remove the cobs and serrano pepper. Optional: if you want a smoother popsicle, strain through a fine mesh strainer.
  4. Pour mixture into popsicle molds (about 10 4-ounce molds or 12 3-ounce molds). Freeze for about 50 minutes, then insert popsicle sticks. Free for an additional 4 hours or overnight until firm.
  5. To unmold, run popsicles under hot water until they pop out of the mold. Sprinkle generously with chile pepper before serving.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2016/08/17/sweet-corn-paletas/