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1
Place the milk, 2 1/2 cups corn kernels, cobs, serrano chile, 1 teaspoon kosher salt and sugar in a stockpot.
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2
(If your corn is very sweet, reduce the sugar slightly.)
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3
Place over medium heat, stirring the bottom with a spatula.
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4
Bring to a simmer, and reduce the heat to maintain it; do not boil.
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5
Cook, stirring occasionally, until the corn is mostly tender, about 15 minutes from when it comes to a simmer.
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6
Let cool for 10 minutes, and remove the corn cobs and serrano chile and reserve.
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7
Working in batches if necessary, blend the milk mixture in a blender until smooth.
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8
Blend in sour cream, lime zest, lime juice and more salt or sugar to taste.
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9
Transfer milk mixture to a bowl, add the corn cobs (and serrano, if you like) and chill at least four hours, preferably overnight.
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10
Heat butter in a large saute pan over medium-high heat until foamy.
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11
Add the remaining corn and a few pinches of salt.
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12
Saute until the corn is nicely browned, 3 to 5 minutes.
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13
If the bottom of the pan is browning, stir in some water until it fully evaporates.
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14
Transfer to a bowl, chill and reserve.
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15
Remove the cobs and serrano again and discard.
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16
Divide the sauteed corn among your Popsicle molds (about 1 tablespoon each if using 3-ounce molds).
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17
Divide the milk mixture into the molds.
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18
Give each a gentle stir to distribute the corn.
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19
Freeze for 50 minutes, or until just hard enough to stand the Popsicle sticks up, insert sticks and freeze until firm, at least 4 hours more.
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20
To unmold, dip the molds for a moment in hot water, and remove the paletas.
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21
Sprinkle with chile powder, if desired.
