Transform Your Sweet Corn Into A Cool Treat For Summer

Popsicles can be (and arguably should be) more than just frozen juice. Here at Tasting Table, we're all about avant-garde freezer pops that incorporate creamy and savory elements — like these melon-kefir ice pops, which are blended with creamy avocado, cucumber, and probiotic yogurt. Now, allow us to introduce you to sweet corn popsicles. On a crisp fall day, seasonally-minded eaters start craving homemade buttermilk sweet corn biscuits dunked in a bowl of classic corn chowder. But when the initial corn season pops, the heat of summer is still raging. Those stalks are knee-high by the fourth of July, and hot chowder is the last thing on foodies' minds. To beat the summer heat, transform that sweet corn crop into a cooling treat. Popsicles are perhaps an unexpected vehicle for the summertime produce, but corn's subtle sweetness makes a natural fit for a tasty, ultra-creamy popsicle with a cheerful pale yellow hue.

To make them, husk and desilk your fresh sweet corn, then remove the kernels from the cob. Boil those kernels in a pot of milk (coconut milk can be used for a plant-based dessert). After those tender kernels have simmered and soaked up the milk, transfer the corn milk to a blender. Toss in a sprinkle of sea salt and a splash of vanilla extract for balancing flavor. For a more luxurious texture, you can add a few scoops of yogurt into the blender. From there, just puree and pour the mixture into popsicle molds, and freeze. 

If you prefer a sweeter popsicle, feel free to add a few teaspoons of sugar, maple syrup, or honey to the blender. Boiling those kernels in full-fat vanilla oat milk would also impart a sweeter taste. Craving even wider customization? You could incorporate other complementary mix-ins like a sprinkle of cinnamon, brown sugar, or a ripple of berry compote. If you're digging the compote route, simply blend blueberries or blackberries with lime juice and maple syrup, then place a few spoonfuls of the blended fruit into the bottom of each popsicle mold. The creamy corn puree will get layered directly on top. To swirl blue-purple berry ripples into the yellow popsicles, agitate the mixture using a single toothpick, stirring and swizzling. The result is visually impressive and wildly dimensional on the palate. 

Also on the note of customization, for a smoother, more uniform texture, you can strain your blended corn mixture through a fine mesh sieve before pouring it into the popsicle mold. Leaving the pulp in will yield a more rustic freezer pop. These popsicles can also be a sustainable way to use up leftover roasted sweet corn from last night's dinner. If you're working with grilled corn, your freezer pops will gain notes of savory char — which could be further emphasized by adding Tajín and lime juice into the blender. Don't have a popsicle mold stocked in your kitchen? Try this plastic cup hack instead.