Recipe from Fany Gerson
Adapted by Francis Lam
- Total Time
- 45 minutes, plus 9 hours chilling and freezing
- Rating
- 4(141)
- Notes
- Read community notes
Fany Gerson makes her paletas, Mexican fruit ice-pops, the traditional way: with real fruit for intense flavors. Although this flavor isn't traditional, it was inspired by esquites, a favorite Mexican street food of corn dressed with sour cream, lime and chile. To make it, infuse milk with fresh sweet corn and chile, and then blend it into a smooth base. Fold in some lime and sautéed corn for texture, and freeze for a rich, sweet-savory treat. —Francis Lam
Featured in: The Sweetness of Mexico
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Ingredients
Yield:About 20 3-ounce pops
- 4cups whole milk
- 4cups corn kernels (from 4 medium ears of corn; reserve the cobs)
- 1serrano chile, halved
- Kosher salt
- ½cup plus 3 tablespoons sugar
- 1cup sour cream
- ½lime, zested and juiced
- 2teaspoons butter
- Chile powder (optional)
- Popsicle molds or small glasses and Popsicle sticks
Equipment
Ingredient Substitution Guide
Preparation
Step
1
Place the milk, 2½ cups corn kernels, cobs, serrano chile, 1 teaspoon kosher salt and sugar in a stockpot. (If your corn is very sweet, reduce the sugar slightly.) Place over medium heat, stirring the bottom with a spatula. Bring to a simmer, and reduce the heat to maintain it; do not boil. Cook, stirring occasionally, until the corn is mostly tender, about 15 minutes from when it comes to a simmer.
Step
2
Let cool for 10 minutes, and remove the corn cobs and serrano chile and reserve. Working in batches if necessary, blend the milk mixture in a blender until smooth. Blend in sour cream, lime zest, lime juice and more salt or sugar to taste. Transfer milk mixture to a bowl, add the corn cobs (and serrano, if you like) and chill at least four hours, preferably overnight.
Heat butter in a large sauté pan over medium-high heat until foamy. Add the remaining corn and a few pinches of salt. Sauté until the corn is nicely browned, 3 to 5 minutes. If the bottom of the pan is browning, stir in some water until it fully evaporates. Transfer to a bowl, chill and reserve.
Step
4
Remove the cobs and serrano again and discard. Divide the sautéed corn among your Popsicle molds (about 1 tablespoon each if using 3-ounce molds). Divide the milk mixture into the molds. Give each a gentle stir to distribute the corn. 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. To unmold, dip the molds for a moment in hot water, and remove the paletas. Sprinkle with chile powder, if desired.
Ratings
4
out of 5
141
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Cooking Notes
Tom Who
I don't know what you mean about the saltiness of the corn kernels, but, regarding the chewiness, some corn kernels may have tougher "skins" on them, especially if older and not as sweet. What I would do is strain the pureed corn and milk mixture through a fine sieve to remove the chewy fiber of tougher corn. That would produce a smoother texture with all the flavor of the corn.
Susan J.
I have to add something important to the comment I just made--that I really liked the final product, but my husband didn't care for it so much. Our tastes are very different. If the ingredients appeal to you and you have the time, you will be glad you made these paletas.
Susan J.
I see several difficulties, one in making the paletas, the other in eating them. First, this recipe takes a long time to complete from start to finish and entails more steps than simpler fruit pops--understandable since the flavor is pretty complex. The other "problem" is that the sauteed corn you add at the end seems disruptive--too chewy and too salty (I sauteed in salted butter). I liked the disruption but I don't think it's for everyone. If I make these again, I won't add those kernels.
Tom Who
I don't know what you mean about the saltiness of the corn kernels, but, regarding the chewiness, some corn kernels may have tougher "skins" on them, especially if older and not as sweet. What I would do is strain the pureed corn and milk mixture through a fine sieve to remove the chewy fiber of tougher corn. That would produce a smoother texture with all the flavor of the corn.
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