Katie Lee's Corn Ice Pops, as seen on Food Network's The Kitchen, Season 2.
Recipe courtesy of Katie Lee Biegel

Corn Ice Pops

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  • Level: Easy
  • Total: 5 hr 45 min (includes freezing time)
  • Active: 15 min
  • Yield: 12 to 16 ice pops



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.