CORN ICE POPS

Corn Ice Pops image

Provided by Katie Lee Biegel

Categories dessert

Time 5h45m

Yield 12 to 16 ice pops

Number Of Ingredients 6

2 cups whole milk
4 ears corn, kernels removed, cobs reserved
1 cup Greek yogurt
1/2 cup agave
1/2 teaspoon vanilla
Pinch sea salt

Steps:

In a medium saucepan, heat the milk, corn and corn cobs over medium heat until bubbly. Turn down the heat to low and simmer for 20 minutes. Let cool about 10 minutes; discard the cobs. Use a slotted spoon to remove about 1 cup of the kernels and reserve.
In a blender, combine the remaining corn and milk mixture, the yogurt, agave, vanilla and salt and puree until smooth. Add the reserved corn and pulse once on low.
Freeze in ice-pop molds or in small paper cups with ice-pop sticks.