Picolé de Milho Verde (Corn Pop)

Author Notes

The thought of a frozen corn popsicle sounds irregular on this country, however they are a summertime popular in Brazil. There, corn ice cream and pops are in most cases made with canned corn and heavy cream, and infrequently sweetened condensed milk. My model makes employ of roasted sweet, native corn and coconut milk, which makes it dairy-free — very most attention-grabbing for somebody who’s lactose illiberal, and it works effectively as a dessert for kosher meat meals. Whereas you occur to don’t enjoy ice pop molds, ice cube trays work as effectively. (First and main printed on Jewish Meals Experience: http://jewishfoodexperience.com/recipes/picole-de-milho-verde-corn-pop/) —meraviglia

Test Kitchen Notes

With a explicit listing of ingredients, the flavors on this recipe fully gain you off guard. On yarn of of the rich coconut milk, the texture of the pops is creamy previous expectation. The roasting course of intensifies the fantastic thing about the novel corn to the level that very puny sugar is required. The puny morsels of salt interspersed (I added low sea salt, real sooner than pouring the combination into the molds) add an provocative inequity to the sweet coconut style. The recipe is superior as is, and has excellent capacity for other style diversifications. —Panfusine

Elements

• 
  2
  

  ears of corn
  
  

• 
  1 cup
  
  fat-fat coconut milk
  
  
• 
  2 tablespoons
  
  sugar
  
  
• 
  ¹/₂ teaspoon
  
  vanilla extract
  
  
• 
  1 pinch
  
  salt