Corn? Pretty much one of my very favorite foods. Yeah, I know that as veggies go, corn does not rank high on the nutritional scale (simple sugars, blah blah).
But I can eat an insane amount of corn – and I love it in almost every way you can think to prepare it:
A few years ago I was even lucky enough to discover corn ice cream!
So imagine my delight when I came across this recipe for corn popsicles.
And they are every bit as delicious as I hoped they’d be.
Roasting the corn leaves it so sweet that little extra sugar is required, and the coconut milk makes the pops dairy-free – perfect for a vegan diet or for someone with a lactose intolerance. Don’t care for coconut? No worries – it doesn’t flavor the pops at all, but rather lends an insanely creamy texture.
If you are a corn-aholic like me, be sure to pick up a few extra ears at the market this week!
4 ears of corn
2 c. coconut milk (full fat)
3-4 T. sugar
1 t. vanilla
large pinch of salt
Pre-heat oven to 400; line a baking sheet with parchment paper. Slice off corn kernels and spread on your baking sheet. Roast till soft and starting to brown, around 20 minutes. Let cool completely.
Pour the milk, sugar, vanilla and salt into a heatproof measuring cup – heat in the microwave for 30 seconds, and stir till sugar is completely dissolved. Pour into a blender and add the corn. Puree till smooth; strain and discard corn pulp.
Pour mixture into your popsicle molds – freeze for 30-45 minutes or till slushy. Add sticks and freeze overnight.
To release the pops, hold molds briefly under hot water.
This delicious recipe brought to you by Sheri Silver