Sweet corn popsicles. You think I’m weird huh?
Just trust me though. Freshly picked, local sweet corn is so sweet and flavorful it’s just begging to be made into a dessert.
I had a major foodie moment when I bit into my first bite of seasonal + local sweet corn from Eckert’s last week. I have no words for how delicious it was. I ate it straight from the cob. No cooking necessary.
As I stood there simply devouring my sweet sweet corn straight from the cob I knew I had to make popsicles. Corn and coconut was the obvious combination.
They turned out even better than I expected.
Rich, creamy, and decadent thanks to the coconut milk. Make sure you use the full fat, unsweetened version from the cans. Not the stuff in cartons like almond milk OR the low fat kind.
There are only 5 ingredients. 4 if you leave out the toasted coconut. You’re call. They are perfect either way.
I tend to like things less sweet so I only used 3 TBS of maple syrup. If you are making them for kids or want them sweeter add more to your liking.
No Mess- Corn off the Cob
Cutting corn off the cob can be messy. Juices squirting, kernels flying. I have a trick. Use two bowls.
- place one small bowl upside down inside larger bowl
- stand the corn- picked side down- on top of smaller bowl
- use sharp knife to slice down along the cob
- kernels will collect in bottom of bowl
I’m begging you to head to Eckert’s or wherever you can get fresh local corn in your town. It only lasts until about mid August so take full advantage during the short season and make all things corn.
- 2 ears sweet corn, husks removed
- 1 can full fat coconut milk, 13.5 oz
- 3-4 TBS maple syrup*
- ¼ cup toasted coconut flakes *optional
- ¼ tsp salt
- Cut kernels off each ear of corn *see blog post for cutting tips
- Add corn kernels, coconut milk, desired amount of maple syrup, and salt to blender
- Blend on high until smooth and creamy
- Add coconut flakes if using and stir to combine
- Scoop / pour mixture into popsicle molds (makes about 10, depending on size of molds)
- Tap molds to remove any air bubbles
- Insert popsicle sticks and freeze for at least 6 hours or until firm
- Remove from freezer when ready to enjoy and let set for about 5 minutes to soften
- Gently pull out of molds
- Pops will keep in freezer for about a week but are best when fresh
*These pops are delicious with or without the coconut flakes. Feel free to omit
*You can buy toasted coconut flakes or toast your own. Spread out on baking sheet in thin layer, bake at 325, they toast quickly in about 5-8 minutes, watch carefully