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Corn Ice Pops

  • Preparation Time5 mins
  • Cooking Time20 mins
  • Serves12
  • DifficultyEasy
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

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.

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