As I’ve written at length about my love of corn, as well as Mexican street-corn (a.k.a., “elote”), it will come as no surprise to you all to learn that I jumped for joy at the sight of these popsicles:

mexican street corn paletas

For those of you unfamiliar with elote, you need to get on this, stat. Elote is a dish consisting of grilled ears of corn that are brushed with mayo, then rolled in a mixture of crumbled cheese and chopped cilantro. The corn is then seasoned with chili powder, salt and pepper, and served with wedges of lime. It is the ultimate street food and I am incapable of resisting it.

mexican street corn paletas

Equally irresistible are Fany Gerson’s La Newyorkina paletas. Paletas are Mexican ice pops, typically made from fresh and seasonal fruits and ingredients. I’ve been enjoying her pops for years (they were even at the Rockaways this summer and ohmygod the coffee-cookie dough), and was totally intrigued with the concept of taking one of my favorite savory snacks and turning it into a sweet treat.

All of the components are there – the corn is both infused into the base (along with sugar, salt and a jalapeno) as well as sauteed in butter and folded in whole. Once the corn base is pureed, sour cream (replacing the mayo for tang), lime juice and lime zest are folded in. A sprinkling of chili powder finishes off the pops after they are frozen.

mexican street corn paletas

These paletas are truly unique and absolutely delicious. And a great way to enjoy that end-of-summer bounty of corn before the season ends!

mexican street corn paletas

Mexican Street-Corn Paletas
adapted from Fany Gerson, via The New York Times

2 cups whole milk
2 ears of corn, kernels removed and cobs cut in half and reserved
1/2 jalepeno pepper
kosher salt
1/4 cup sugar
1/2 cup sour cream
1 lime, zested and juiced
1 tablespoon butter

chili powder

Place the milk, 1 1/2 cups of the corn kernels, corn cobs, jalepeno, sugar and a large pinch of kosher salt in a saucepan. Bring to a simmer and cook for 10  minutes, stirring occasionally. Let cool for 10 minutes; remove cobs and pepper and reserve.

Using an immersion blender (or working in batches in a traditional blender), blend mixture till smooth. Add the sour cream, lime zest and juice and blend again till smooth. Transfer to a bowl along with the corn cobs and pepper and chill overnight. Wipe out the saucepan.

Saute the remaining corn kernels, butter and a pinch of salt in the saucepan over medium-high heat, till golden brown. Transfer to a bowl and chill.

Remove and discard the cobs and pepper. At this point you can strain the milk mixture if you like (I did). Pour evenly into your popsicle molds, about 3/4 the way up. Divide the corn kernels evenly among the molds, using a knife to push through and distribute. Freeze for an hour, insert popsicle sticks and freeze overnight.

To release the pops, hold molds briefly under hot water. Freeze till ready to serve; sprinkle with a little chili powder just before serving.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

mexican street corn paletas

Need more popsicle “inspiration”? Check out my Popsicles Pinterest board!

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