Corn Pops

All summer long, I’ve been dreaming about corn ice cream. I’ve also been hankering for some ice pops – orange creamsicles, to be exact. Last week, a package arrived from Amazon. Gametime.

I watched the Throwdown featuring Las Paletas and began thinking about flavor combinations. “Corn and…” dominated my thoughts. I googled and found that corn paletas indeed exist, but no recipe. I also came upon this in a Chicago newspaper.

I found a paragraph in this article more than vaguely insulting:

"(Adrienne Muich) was introduced to paletas during her yearly missionary trip to Juarez, Mexico. She said in Nashville, paletas are such a new concept that everyone thinks they are gourmet. Las Paletas brand flavors range from avocado to lavender. "

Not to be deterred, I pulled out my Joy of Cooking and found a basic recipe under 'ice pops.' After studying other recipes, I decided that “to taste” is the code phrase, and ratios are largely unimportant. Here’s what I threw together, and it worked for me, though certainly not as a dessert. Large margin for error in these things, turns out. Think of it as an "afternoon refresher." Would be great with a margarita.

I would up the salt and lower the sugar next time. Also, I’d probably add the zest of the other three limes. I wanted pretty green flecks. The thing is, I was trying to please the other human palate in my household, but in the end, these were just for me.

Corn-Lime Pops

4 ears of corn, (aw) shucked
Juice of 4 limes
Zest of 1 lime
1 ½ c Greek yogurt
½ tsp salt
1 tbsp stevia (equivalent to ½ c sugar)

Blanch corn in boiling water for two minutes. Use a sharp knife to cut kernels from cob. Stir together lime juice, zest, yogurt, salt, and stevia. Stir in corn. Pour into molds and freeze.

Yield: 12 3-oz pops