• Prep-time: / Ready In:
  • Makes 8 pops

These pretty fruit pops harness the goodness of sweet, creamy corn for a naturally delicious treat. Straining out the corn pulp makes these ice pops smoother, but you can leave it in if you like a little more texture.


  • ⅔ cup fresh blackberries
  • ¼ cup pure maple syrup
  • ½ tsp. lime zest
  • 1½ tsp. lime juice
  • 5 ears sweet corn, husks and silks removed
  • ½ cup unsweetened, unflavored almond milk
  • 1 tsp. pure vanilla extract
  • Pinch sea salt


  1. In a blender combine blackberries, 1½ Tbsp. of the maple syrup, the lime zest, and lime juice. Cover and blend until smooth. Press through a fine-mesh sieve; discard seeds. Spoon half of the mixture into eight 3-oz. ice pop molds. Place in freezer.
  2. Rinse out blender. Cut corn from cobs. In the blender combine corn, almond milk, the remaining 2½ Tbsp. maple syrup, the vanilla, and salt. Cover and blend 30 to 60 seconds or until nearly smooth. Strain to remove excess pulp. Pour over blackberry mixture in ice pop molds. Freeze about 1 hour or until partially frozen. Spoon remaining berry mixture onto corn mixture in ice pop molds; if desired, swirl slightly. Insert sticks into molds.
  3. Freeze overnight or until firm.

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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