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With Labor Day weekend still fresh in our minds and an abundance of leftover kernels from Monday's barbecues still in the fridge, why not celebrate the beginning of Indian summer with sweet corn paletas. Bay Area cookbook writer Charity Ferreira's recipe in her new book Perfect Pops makes six to eight paletas that are creamy and sweet. (Recipe used with permission from Chronicle Books.)
2 cups whole milk
1/3 cup sugar
3 cups sweet yellow corn kernels (from about 3 ears)
Pinch of salt
1/2 teaspoon vanilla extract
1. In a medium saucepan over low heat, combine the milk and sugar, and stir to dissolve the sugar. Add the corn and salt, and bring to a gentle simmer. Cook stirring frequently, until the corn is tender, up to 10 minutes. Cool slightly.
2. Transfer the mixture to a blender, and puree until smooth. Pour through a fine-mesh strainer into a medium bowl, pressing the corn with a flexible spatula to extract as much liquid as possible. Discard the solids. Stir in the vanilla.
3. Pour the mixture into ice pop molds, and insert sticks. Freeze until firm, as least 6 hours or up to 1 week.
4. To unmold the pops, run hot water over the outsides of the molds for a few seconds. Then gently pull the sticks.