Picolé de Milho Verde (Corn Pop)

May 7, 2014


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

Ingredients

  • 2 ears of corn
  • 1 cup full-fat coconut milk
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt

Directions

  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.

More Great Recipes:
Ice Cream/Frozen Desserts|Corn|Milk/Cream|Summer|Dessert|Snack

Reviews (14) Questions (0)

14 Reviews

fredrika July 22, 2014
Can you add raw clams and broccoli ?
 
lilliwill June 13, 2014
Hi- could you use frozen corn, like Trader Joe's fire roasted? How much would you use? Thanks!
 
Author Comment
meraviglia June 14, 2014
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!
 
lilliwill June 14, 2014
thank you!
 
dc June 12, 2014
I've made the Rachael Ray version with caramel in the middle(yum)...now I'll have to try this coconut milk one!
 
Gaia G. June 5, 2014
Interesting! Kind of like corn pudding on a stick. How creative and tasty.
 
Jennifer A. June 5, 2014
Yum! This reminds me of an ice cream pop I had in Thailand (which was also dotted with sweet peas!)
 
Author Comment
meraviglia June 14, 2014
Wow! Sweet peas--how interesting!
 
AntoniaJames June 5, 2014
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)
 
Author Comment
meraviglia June 14, 2014
Can't wait to hear what you think! Hope you enjoy them!
 
Panfusine June 5, 2014
Thank you for the opportunity to test this recipe, It was delicious!
 
Author Comment
meraviglia June 14, 2014
Thank you for such a lovely review! I'm glad you enjoyed them!
 
Fabiola June 3, 2014
Adorei!!! Vou ter que fazer. HUMmmmm que saudades de um picole de milho!!!
 
AntoniaJames May 7, 2014
Sounds marvelous. What a wonderful treat! Thank you for posting this. ;o)