Back to the grindstone, eh? How was your Labor Day weekend? I celebrated Labor Day yesterday by exerting pretty much no labor whatsoever, aside from cooking. And the cooking was a mixed bag of tricks, let me tell ya. We began the day with cinnamon rolls that were good enough to eat but not quite up to my blogging standards, which really disappointed me.
Then I made an amazing macaroni and cheese I’ll most definitely be sharing with you, along with some of the most amazing barbecue sauce I’ve ever tasted. The barbecue sauce was meant to accompany some classic Texas salt and pepper beef ribs, which turned out to be a complete and utter disaster! In hindsight, it’s a funny story, one I’ll have to regale you with sometime soon.
In the meantime, I can’t resist one more fresh sweet corn recipe. A dessert using fresh corn has been on my bucket list for awhile now, and since I recently got an instant ice pop maker, I figured what the heck! I do still want to make sweet corn ice cream though.
I thought these were quite tasty! Matt said they “tasted like farm.” I don’t know what that means. At first I automatically assumed it was an insult, probably because my mind heard the word “farm” and immediately jumped to an image of manure, but he ate two of these, so I’ve come to the conclusion that “tasting like farm” is not about manure, and not necessarily a bad thing. ???
A few recipe notes: if you don’t have sorghum syrup, or don’t groove on its taste, add 1/3 cup of sugar to the milk and corn while it’s on the stove top. Then proceed as directed. Do not skip the straining step! There are lots of little solids and silks left in the puree that probably wouldn’t be terribly pleasing to eat.
Source: adapted from Perfect Pops by Charity Ferreira
2 cups whole milk
3 cups sweet corn kernels (from about 3 ears) or thawed frozen kernels
Pinch of salt
1/3 cup sorghum syrup
½ tsp vanilla extract
In a medium saucepan over medium-low to low heat, combine the milk, corn kernels, and salt. Cook, stirring occasionally, for 3 minutes if using frozen corn and 10 minutes if using fresh corn. Let cool slightly.
Transfer the mixture to a blender. Add the sorghum syrup. Puree until smooth. Pour through a fine-mesh strainer into a medium bowl, pressing the corn solids with a rubber spatula to extract as much liquid as possible. Discard the solids. Stir in the vanilla.
Place the mixture in the refrigerator until thoroughly chilled, at least 1 hour.
If using conventional ice pop molds, pour the mixture into the molds and freeze until firm, at least 6 hours and up to 1 week. To unmold the pops, run hot water over the outside of the molds for a few seconds, then gently pull out the sticks.
If using an instant ice pop maker, follow manufacturer’s instructions (mine took 10 minutes).
Makes 6 to 8 ice pops.