Picolé de Milho Verde (Corn Pop)

By • May 7, 2014 • 14 Comments

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Author Notes: The idea of a frozen corn popsicle sounds strange in this country, but they are a summertime favorite in Brazil. There, corn ice cream and pops are usually made with canned corn and heavy cream, and sometimes sweetened condensed milk. My version uses roasted sweet, local corn and coconut milk, which makes it dairy-free -- perfect for anyone who is lactose intolerant, and it works well as a dessert for kosher meat meals. If you don’t have ice pop molds, ice cube trays work as well. (Originally published on Jewish Food Experience: http://jewishfoodexperience.com/recipes/picole-de-milho-verde-corn-pop/) meraviglia

Food52 Review: With a unique list of ingredients, the flavors in this recipe completely catch you off guard. Thanks to the rich coconut milk, the texture of the pops is creamy beyond expectation. The roasting process intensifies the sweetness of the fresh corn to the point that very little sugar is required. The little morsels of salt interspersed (I added coarse sea salt, just prior to pouring the mixture into the molds) add an interesting contrast to the sweet coconut flavor. The recipe is awesome as is, and has brilliant potential for other flavor variations. Panfusine

Makes 4 pops

  • 2 ears of corn
  • 1 cup full-fat coconut milk
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt
  1. Preheat oven to 400° F and line a baking sheet with parchment paper. Slice corn kernels off ears and put on baking sheet. Roast for 15 to 20 minutes, or until soft and starting to brown. Remove from oven and cool.
  2. Stir sugar and vanilla extract into coconut milk and microwave for about 30 seconds, to dissolve the sugar. Blitz corn and coconut milk in a blender. Strain, then pour liquid into pop molds. Discard corn pulp.
  3. Freeze overnight.
Jump to Comments (14)

Tags: corn, dessert, froze, pop, Summer

Comments (14) Questions (0)

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3 months ago fredrika

Can you add raw clams and broccoli ?

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4 months ago lilliwill

Hi- could you use frozen corn, like Trader Joe's fire roasted? How much would you use? Thanks!

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4 months ago meraviglia

Hi, I haven't tried it out, but you probably could. I would estimate around 1 cup of frozen corn. Let me know how they turn out!

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4 months ago lilliwill

thank you!

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4 months ago dc

I've made the Rachael Ray version with caramel in the middle(yum)...now I'll have to try this coconut milk one!

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5 months ago Gaia Goodness Natural Foods

Interesting! Kind of like corn pudding on a stick. How creative and tasty.

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5 months ago Jennifer Ann

Yum! This reminds me of an ice cream pop I had in Thailand (which was also dotted with sweet peas!)

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4 months ago meraviglia

Wow! Sweet peas--how interesting!

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5 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Really, can't wait to try these. Been gone on a trip for a few weeks; back now, hoping to see corn at the farmer's market tomorrow. ;o)

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4 months ago meraviglia

Can't wait to hear what you think! Hope you enjoy them!

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5 months ago Panfusine

Thank you for the opportunity to test this recipe, It was delicious!

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4 months ago meraviglia

Thank you for such a lovely review! I'm glad you enjoyed them!

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5 months ago Fabiola

Adorei!!! Vou ter que fazer. HUMmmmm que saudades de um picole de milho!!!

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6 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Sounds marvelous. What a wonderful treat! Thank you for posting this. ;o)