Corn Ice Pops

• 2 cups whole milk
• 4 ears corn, kernels removed, cobs reserved
• 1 cup Greek yogurt
• 1/2 cup agave
• 1/2 teaspoon vanilla
• Pinch sea salt

1. Special equipment: ice-pop molds or small paper cups and ice-pop sticks
2. In a medium saucepan, heat the milk, corn and corn cobs over medium heat until bubbly.
3. Turn down the heat to low and simmer for 20 minutes.
4. Let cool about 10 minutes; discard the cobs.
5. Use a slotted spoon to remove about 1 cup of the kernels and reserve.
6. In a blender, combine the remaining corn and milk mixture, the yogurt, agave, vanilla and salt and puree until smooth.
7. Add the reserved corn and pulse once on low.
8. Freeze in ice-pop molds or in small paper cups with ice-pop sticks.

milk, corn, greek yogurt, agave, vanilla, salt

Taken from www.foodnetwork.com/recipes/katie-lee/corn-ice-pops.html (may not work)