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

Prep Time 30 minutes
Total Time 30 minutes
Servings 10 paletas
Author Dora Stone


  • 3 cups Corn kernels fresh (about 4 ears)
  • 3 cups Almond milk
  • 3/4 cup Sugar, granulated, or other vegan sweetener
  • 1 tsp. Vanilla extract


  • Place corn, almond milk, and sugar in a large pot. Bring to a simmer over medium heat. Once it simmers, turn the heat off and take off the stove.
  • Let cool to room temperature.
  • Place mixture in the blender, add vanilla, and process until smooth. (You can leave chunky if that is your preference.)
  • Straining the mixture is completely optional.
  • Pour into popsicle molds and freeze for 5 hours.


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.