I know what you must be thinking. Corn popsicles sound… crazy. But if you consider the role that corn plays in sweetening modern foods, maybe not? These Sweet Corn & Cardamom Popsicles are slightly sweet and savory and have a spicy finish to them. Perfect for your next BBQ!
Good pops starts with good corn. Despite its robust structure, corn is rather delicate. It is best when freshly picked and used up shortly after. Get it from your farmers market for the best there is to get. To clean the 4 ears of corn, simply grab the strings and husks together at the top and peel them off in one fell swoop.
The easiest way to remove corn from the cob is to lay out a clean cloth towel and hold the peeled corn cobs upright. Cutting with a butcher’s knife, slice in a downward motion. The towel will prevent the kernels from bouncing all over the place as they seem to be made from Flubber.
Line a baking sheet with parchment paper and spread the corn out on it. Roast the corn in a pre-heated oven at 350 degrees F for about an hour, flipping the corn kernels over half way through.
Once the corn is roasted, transfer it to a food processor and puree it as much as you can, adding a tablespoon of milk if need be.
In a small saucepan, combine 1 cup of cream, 2 1/3 cup of whole milk, 1/2 cup of tightly packed brown sugar, and 3 crushed cardamom pods. Warm the mixture over a medium heat. While it is warming, transfer the pureed corn to the saucepan. When the mixture just begins to simmer (do not let it boil), remove from heat and let it steep for 15 minutes covered.
Strain out the cardamom pods and corn pulp, mix in a pinch of salt, then divide the mix amongst your popsicle molds. Add in the sticks and let it freeze for up to 10 hours before serving.
It’s no secret, I love avocados. They are one of my favorite fruits. I’ve used them margaritas, made a gazpacho with them and now they are in a popsicle. Made with coconut milk and fresh tarragon, the popsicles are creamy (Creamsicle, what?), bright and earthy. They aren’t as sweet as your average popsicle so if you tend to shy away from sweets… this is the dessert for you!
Take the 20 tarragon leaves and add them to a cocktail mixer. Add 1 tablespoon of the simple syrup and muddle the tarragon, releasing all of those tasty essential oils. Remember, you are not trying to beat up the herb or blend it, you just want to give it a good rub (that’s what she said!).
After you have muddled the herb, add the remaining simple syrup and set aside.
Add the fruit from the two avocados along with the two limes juiced to your food processor and puree them. If you need to know how to safely pit an avocado, watch my how-to video.
Mix the pureed avocado, the 3/4 cup coconut milk and the 1 1/2 cups of tarragon-infused simple syrup to a large measuring cup. You should have nearly 3 cups of liquid.
Divide the mixture amongst the popsicle mold. I left a little room at the top and topped them off with some sweetened coconut milk. It was just 1/8 cup coconut milk and 1/8 cup simple syrup. It was just for texture.
It makes them pretty right? Enjoy!
Like I said in my Fig and Sour Cream Popsicle recipe, popsicles are my new favorite food to make. I just love how creative I can be with them. Oh, and I plan to keep making them all year round.
I had been looking forward to pomegranate season as I didn’t really use them in recipes at all last year. I completely missed my opportunity. So the idea of freezing them to extend the season was of interest to me. And look how these Pomegranate and Limeade Popsicles turned out! The seeds inside the popsicle are just gorgeous, right?
Mix 1/3 cup of lime juice, 1/2 cup of sugar and 2 1/2 cups of water thoroughly until all the sugar is completely dissolved. This recipe for limeade is a bit sweeter than I like but you need to make your popsicle base on the sweet side as it will not taste as sweet when frozen.
Add the juice to your popsicle mold, but do not completely fill each one. We are going to add pomegranate seeds next.
Seed 1 pomegranate.
Add the arils to the mold. You don’t want the pops to be jam-packed but the seeds should be evenly dispersed throughout.
Freeze for at least 7 to 10 hours as you want these pops to be rock hard. The pomegranate seeds will slightly compromise the structure of the pop so to prevent breakage they need to be frozen solid.
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