Recipe courtesy of Katie Lee Biegel

Corn Ice Pops

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 5 hr 45 min (includes freezing time)
  • Active: 15 min
  • Yield: 12 to 16 ice pops
Share This Recipe

Ingredients

Directions

Special equipment:
ice-pop molds or small paper cups and ice-pop sticks
  1. 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.
  2. 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.
  3. Freeze in ice-pop molds or in small paper cups with ice-pop sticks.
19m Easy 97%
CLASS
17m Easy 99%
CLASS
14m Easy 95%
CLASS
Anne Burrell

Corn Chowder

34m Easy 97%
CLASS
15m Easy 99%
CLASS
18m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages