Corn Paletas

This recipe for corn paletas takes all the sweet goodness of corn and transforms it into an icy treat, and they are super easy to make.

Course Dessert

Cuisine Mexican

Diet Vegan

Prep Time 30

5 hours 5

Total Time 5 30

Servings paletas

Calories 63kcal

Author Dora Stone

Ingredients

4 ears corn (3 cups corn kernels)
3 cups soy milk, unsweetened
⅔ -3/4 cup granulated sugar or other vegan sweetener
1 pinch salt

Instructions

Cut the kernels off of the corn, but reserve the cobs. You should have about 3 cups of kernels.
Place corn kernels, corn cobs, and sugar in a large pot. Bring to a simmer over medium heat for 15 minutes.
Remove from the heat and let steep for 15 more minutes. Remove the cobs and place the corn milk in the blender, process until smooth. (You can leave chunky if that is your preference.)
Transfer corn milk to a container and add salt. Let cool completely in the fridge.
Pour into popsicle molds and freeze for 5 hours.

Notes

If you are using popsicle molds without an insert, refrigerate popsicles for 45 min. then insert wooden popsicle sticks. You can use coconut milk for a more decadent version. If this is your first time making these I would recommend pureeing the mixture until it is completely smooth and straining it. Once you decide if you like them or not you can play around with the texture.

Nutrition