Corn Ice Pops

Total Time:
5 hr 35 min
Prep:
5 min
Inactive:
5 hr 10 min
Cook:
20 min

Yield:
12 to 16 ice pops
Level:
Easy

Ingredients
  • 2 cups whole milk
  • 4 ears corn, kernels removed, cobs reserved
  • 1 cup Greek yogurt
  • 1/2 cup agave
  • 1/2 teaspoon vanilla
  • Pinch sea salt
Directions

Special equipment: ice-pop molds or small paper cups and ice-pop sticks

In a medium saucepan, heat the milk, corn and corn cobs over medium heat until bubbly. Turn down the heat to low and simmer for 20 minutes. Let cool about 10 minutes; discard the cobs. Use a slotted spoon to remove about 1 cup of the kernels and reserve.

In a blender, combine the remaining corn and milk mixture, the yogurt, agave, vanilla and salt and puree until smooth. Add the reserved corn and pulse once on low.

Freeze in ice-pop molds or in small paper cups with ice-pop sticks.


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    This recipe is featured in:

    The Kitchen