Creamy sweet corn popsicle is what I will call this. If you’ve never tried a sweet corn dessert then you shouldn’t blow this opportunity away. Go creative by adding cinnamon, blueberry or even brown butter. My piece of advice is double the ingredients!
Preheat oven to 400 degrees F. Place the corn on lined baking sheet and bake for about 15-20 minutes. You can let it get a little toasty.
Remove the corn from the oven, allow to cool and puree in a food processor.
Combine the corn puree, milk and sugar in a saucepan and bring to simmer for about 5-8 minutes. Stir regularly but do not allow to boil.
Remove from heat and let it steep, covered for 20 minutes. Pour the liquid through a mesh strainer to remove the corn pulp. Stir in a pinch of salt and allow to cool.
Pour the liquid into popsicle molds and place sticks into each mold. Freeze for about 8 hours or until it becomes solid. Alternatively, leave it in the freezer overnight.
Click to get all the ingredients from Supermart.