-
1
Shuck the corn and remove all the stringy bits. Discard the leaves and strings and hold the corn vertically over a clean cloth . Hold the corn with one hand and slice down all around to get the kernels off (the cloth will help avoid getting kernels flying all around). Take the centers of corn and break into 3-4 pieces with your hands or, if they're too hard, with a knife.
-
2
Put the corn, the core bits, milk and sugar in a medium saucepan over moderate heat and cook, stirring once in a while, until the corn is tender (about 20 minutes or so). Cover and steep for 20-30 to get lots of corn flavor out.
-
3
Strain, throw away the corn centers and blend about 2/3 of the kernels with the milk. (You can strain if desired, but I actually like the texture it gives.) Stir in the half and half, salt, and vanilla, and chill completely.
-
4
Pour the mixture into the molds, leaving a bit of room at the top as it expands.
-
5
Freeze and insert a stick once the mixture is semi-frozen so the stick will stand on its own and freeze until completely set for several hours. Unmold them by dipping the molds into a pan with tall sides, filled with warm water. Leave for a few seconds and pull up gently.
