Name: Berry-Swirled Corn Ice Pops
Prep time: 20 min
Total time: 13 h 20 min
Ingredients: ⅔ cup fresh blackberries; ¼ cup pure maple syrup; ½ teaspoon lime zest; 1½ teaspoons lime juice; 5 ears sweet corn, husks and silks removed; ½ cup unsweetened, unflavored almond milk; 1 teaspoon pure vanilla extract; Pinch sea salt

Prep-time: 20 minutes / Ready In: 13 hours 20 minutes
Makes 8 pops
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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.

By Shelli McConnell, Aug 11, 2020

Ingredients

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

Instructions

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.
Rinse out blender. Cut corn from cobs. In the blender combine corn, almond milk, the remaining 2½ tablespoons 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.
Freeze overnight or until firm.

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EL4 months ago

Does frozen corn work? Hoping to save a little time

Forks Over Knives4 months ago

Hi El,
Yes frozen corn should work just fine. We recommend thawing it before blending it so there isn’y any excess moisture from the ice and so the corn flavor can really shine through. Let us know how it goes!

Amanda2 years ago

These sound incredible! Can I sub agave nectar for the pure maple syrup?

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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 DotDash Meredith. 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. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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