Mexican Street-Corn Paleta (Corn, Sour Cream and Lime Popsicle)

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

milk, corn kernels, serrano chile, kosher salt, sugar, sour cream, lime, butter, chile powder, popsicle molds

Taken from cooking.nytimes.com/recipes/1017572 (may not work)

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