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
Test Kitchen Notes
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
ears of corn
full-fat coconut milk
In This Recipe
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.
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.