Recipe for sweet corn paletas inspired by the popular masa beverage alole. Paletas are one of the defining street foods of the Sonoran Desert where it’s summertime year-round.
Why isn’t corn used in more desserts? It’s naturally sweet, and the kernels add a nice pop! Mexican ice pops often incorporate more creative ingredients than their northern counterparts and my Sweet Corn Paletas are no different. They are are finished with a dip in Tajín and cinnamon that gives each bite a hit of citrus, chile heat, and spice.
Half the corn kernels are browned in butter and set aside. They are suspended in the paletas, creating pockets of chewy, nutty, slightly caramelized corn. The remaining corn is cooked into a creamy milk-and-half-and-half base, blended smooth, and finished with Greek yogurt for tang and body.
Ingredients
- 1 teaspoon unsalted butter
- 2 cups corn kernels divided
- 1 cup milk any variety
- 1 cup half-and-half
- ¼ cup sugar
- 1 teaspoon ground cinnamon divided
- 1 teaspoon vanilla extract
- ⅛ teaspoon kosher salt
- ⅓ cup plain Greek yogurt
- 6 to 8 popsicle sticks
- 1 tablespoon Tajin Seasoning
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Add 1 cup of the corn and sauté until browned, stirring occasionally, 7 to 10 minutes. Transfer to a small bowl.
- Add the remaining 1 cup corn, milk, half-and-half, sugar, 1 teaspoon of the cinnamon, the vanilla, and salt to the saucepan. Cook over medium heat, stirring frequently, about 15 minutes. Remove from heat and let cool for 10 minutes before stirring in the yogurt.
- Pour the mixture into a blender or food processor and blend until smooth.
Divide the browned corn evenly among ice pop molds. Spoon in the yogurt mixture; follow the manufacturer’s instructions to add the sticks and secure the mold. Freeze until firm, 4 to 6 hours or overnight.- To serve, unmold the ice pops. Dip the ends briefly in water, then dip the moist ends in the Tajin seasoning mixed with the remaining 1/2 teaspoon cinnamon.
