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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

This recipe for corn paletas takes all the sweet goodness of corn and transforms it into a an icy treat, and they are super easy to make.
Course Dessert
Cuisine Mexican
Prep Time 30 minutes
Freeze 5 hours
Total Time 5 hours 30 minutes
Servings 10 paletas
Calories 109kcal
Author Dora Stone

Ingredients

  • 3 cups Corn kernels fresh (about 4 ears)
  • 3 cups Almond milk
  • ¾ cup Sugar, granulated or other vegan sweetener
  • 1 tsp. Vanilla extract

Instructions

  • 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.

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

Calories: 109kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 189mg | Potassium: 69mg | Fiber: 1g | Sugar: 17g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg