Corn Ice Pops

1. 1

   Special equipment: ice-pop molds or small paper cups and ice-pop sticks

2. 2

   In a medium saucepan, heat the milk, corn and corn cobs over medium heat until bubbly.

3. 3

   Turn down the heat to low and simmer for 20 minutes.

4. 4

   Let cool about 10 minutes; discard the cobs.

5. 5

   Use a slotted spoon to remove about 1 cup of the kernels and reserve.

6. 6

   In a blender, combine the remaining corn and milk mixture, the yogurt, agave, vanilla and salt and puree until smooth.

7. 7

   Add the reserved corn and pulse once on low.

8. 8

   Freeze in ice-pop molds or in small paper cups with ice-pop sticks.

* Per serving · 4 servings · Values may vary.

No additional tips available.