Colorful & comforting seasonal recipes for savory dishes, sweets and cocktails. 

White Corn & Blueberry Popsicles

White Corn & Blueberry Popsicles

Lately I've been cozying up to corn in sweeter contexts like muffins and these corn popsicles. I loved corn cereal as a kid, which of course was loaded with sugar. It's nice to reconnect to the sweet side of corn once again in dessert form, using more natural, earthy sugar like maple syrup to amplify corns natural sweetness. These corn popsicles are made by steeping fresh white corn--including a cob--in milk over a soft simmer. The corn milk is then pulsed in a food processor and thickened slightly with cream, sweetened slightly further with a bit of maple syrup. The base of the pops are fresh blueberries roasted in maple syrup then stirred with lime juice and zest for brightness and acidity. I love having a bit of zing at the end of such a rich, creamy popsicle. The pops are garnished on the side with a combination of fresh basil chopped in sugar and salt. The fragrant basil sugar salt is a bridge from one bite to the next, like getting a taste of decorated glass rim with each sip of a cocktail that ties it all together. Speaking of which, these pops pair especially well with a chaser of tequila blanca. Optional, of course. What's your favorite popsicle this summer? -Mallory

White Corn & Blueberry Popsicles
for the corn
1 1/2 cups whole milk
2 cups fresh white corn, cut from the cob with one cob reserved
2 tablespoons maple syrup
1/2 cup heavy cream
1/2 teaspoon salt

Combine milk, corn and the corn cob in a small saucepan. Break the corn cob into two pieces if doesn't fit perfectly into the saucepan. Bring to a simmer over medium-low heat. When the corn milk begins to simmer, cover and remove from heat. Let cool completely then remove the cob, but leave the corn kernels. Gently pulse the corn milk in a food processor a few times to chop up the corn kernels even further (this step is optional, but gives the pops a more integrated texture). Add maple syrup, cream and salt to the corn milk, then pour the mixture into popsicle molds, reserving about an inch at the top for the roasted blueberries. Place in the freezer and start on the blueberries. 

for the blueberries
1 cup fresh blueberries
2 tablespoons maple syrup
1 lime, zested and juiced

Preheat oven to 450 degrees Fahrenheit. Place blueberries in a shallow baking dish. Drizzle with maple syrup and stir. Place the blueberries in the oven an roast for 20 minutes. Remove from oven. Stir in the lime zest and juice and let the blueberry mixture cool. While cooling, check to see if the corn pops are frozen enough to hold popsicle sticks. Insert sticks into the corn pops a few inches in then spoon the roasted blueberries around the sticks and freeze until completely set before enjoying, at least 4 hours. 

for the basil sugar salt
2 tablespoons demerara cane sugar
1 tablespoons flaky sea salt
5-6 basil leaves

While the popsicles are freezing, create the basil sugar salt. Mound the sugar and salt on a cutting board and then cover the mound with stacked leaves of fresh basil. Use a sharp chef's knife to finely mince the ingredients together. 

When ready to serve, dip the pop molds in a container of hot water to release the popsicles, then dip the sides of the popsicles in the basil sugar salt before serving. 

 

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