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.
Recipe courtesy of Katie Lee
