Why isn’t corn used in more desserts? It’s naturally sweet, and the kernels add a nice pop! There is a popular sweet drink called Atole sold by street vendors that’s made with corn masa and flavored with cinnamon, which served as inspiration for the flavor combination in these sweet corn paletas. Have ready an ice pop mold with 6 to 8 wells to make these festive treats. Makes 12-16 servings
- 1 teaspoon unsalted butter
- 2 cups corn kernels divided
- 1 cup milk any variety
- 1 cup half-and-half
- ¼ cup sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ⅛ teaspoon kosher salt
- ⅓ cup plain Greek yogurt
- 6 to 8 popsicle sticks
- 1 tablespoon Pico de Gallo Seasoning
- Melt the butter in a medium saucepan over medium heat.
- Add 1 cup of the corn and sauté until browned, stirring occasionally, 7 to 10 minutes. Transfer to a small bowl.
- Add the remaining 1 cup corn, milk, half-and-half, sugar, 1 teaspoon of the cinnamon, the vanilla, and salt to the saucepan. Cook over medium heat, stirring frequently, about 15 minutes. Remove from heat and let cool for 10 minutes before stirring in the yogurt.
- Pour the mixture into a blender or food processor and blend until smooth.
- Divide the browned corn evenly among ice pop molds. Spoon in the yogurt mixture; follow the manufacturer’s instructions to add the sticks and secure the mold. Freeze until firm, 4 to 6 hours or overnight.
- To serve, unmold the ice pops. Dip the ends briefly in water, then dip the moist ends in Pico de Gallo seasoning mixed with the remaining 1/2 teaspoon cinnamon.
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