Picolé de Milho Verde (Corn Pop)
The idea of a frozen corn popsicle sounds strange in this country, but they are a summertime favorite in Brazil. There, corn ice cream and pops are usually made with canned corn and heavy cream and/or sweetened condensed milk. My version uses roasted sweet, local corn and coconut milk, which makes it dairy-free, perfect for anyone who is lactose-intolerant as well as barbecues and summer Shabbat meat meals. If you don’t have ice pop molds, ice cube trays work as well. Photo by James Ransom.
- 2 ears of corn
- 1 cup full-fat coconut milk
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
- Pinch of salt
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Slice corn off ears and put on baking sheet. Roast corn for 15 to 20 minutes or until soft and starting to brown. Remove from oven and cool. Stir sugar and vanilla extract into coconut milk and microwave for about 30 seconds so sugar dissolves. Blend corn and coconut milk in a blender. Strain and pour liquid into pop molds. Discard corn pulp. Freeze overnight.