Blackberry Corn Pops

Another recipe from People’s Pops – Blackberry Corn pops.

I was incredibly interested in this recipe because it is such a unique combination. Unfortunately, it does nothing for me. The problem is that this pop is layered so you don’t get a successful melding and interacting of flavours. The blackberry layer is sweet, and tart and perfect. The corn layer on the other hand tastes like eating baby food, or what I would imagine eating baby food tastes like. It is terrible. GC has discovered the taking the pop off the stick and mushing it all together works out better.

Recipe below the cut! Happy munching.

2 cups blackberries

3/4 cup simple syrup

Kosher salt

3 pounds of fresh corn on the cob, husks and silks removed

1. Puree the blackberries in a food processor, then mix in 1/4 cup of the simple syrup, or enough to make the mixture taste quite sweet. Strain the blackberry ixture through a sieve into a bowl or measuring pitcher with a pouring spout and discard the sseds. Divide the mixture equally between your ice pop molds, being careful not to drop down the side (they should each be about a third full with blackberry mixture). Freeze for 1 to 2 hours, or until solid enough to poke without bursting.

2. Heat a large pot of lightly salted water. When it comes to a boil, toss in the ears of corn and boil for about 5 minutes. Drain the corn and run cold water over it until it is cool enough  to handle. Using a knife, cut the kernels from the cobs. Discard the cobs. Transfer the kernels to a food processor and puree until smooth. Transfer 1 1/4 cups of the pureed corn to a bowl of measuring pitcher with a pouring spout and add simple syrup to taste, using approximately the remaining 1/2 cup until the mixture becomes quite sweet. The sweetness will dull when the ingredients are frozen. Strain the corn through a sieve with big holes. Pour the corn mixture on top of the frozen blackberry layer in your ice pop molds, leaving a little bit of room at the top of the mixture to expand. Inster sticks and freeze until solid, 4 to 5 hours.

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