- Cook Time
- Prep Time
- 1 1/2 cups fresh or frozen corn kernels
- 3/4 cup heavy cream
- 3/4 cup milk
- 1/2 cup sugar
- 1 pinch salt
- 20 pieces soft caramels
- Chipotle or ancho chile powder
In a small saucepan, bring the corn, cream, milk, sugar and salt to a boil. Remove from the heat and let sit for 30 minutes. Transfer to a blender and puree. Strain through a fine-mesh strainer set over a bowl; discard the solids. Refrigerate until cold. Divide among the molds. Freeze until partially frozen, about 1 1/2 hours.
Meanwhile, line a baking sheet with wax paper. Working with 2 caramels and 1 ice-pop stick at a time, microwave the candy until just softened, 10 seconds. On the prepared pan, press the caramels together to form a flat rectangle, then wrap it around two-thirds of the stick, leaving a bare handle. Repeat to make a total of 10 caramel-wrapped sticks. Freeze until brittle, about 45 minutes.
Insert the prepared sticks caramel side down into the molds. Freeze until solid, about 8 hours. Run warm water over the molds to remove the pops; dust with chile powder.