Corn Paletas with Cajeta (Mexican Caramel)
These creamy corn paletas are the perfect summer treat, made with real corn, cream, sugar, and homemade Mexican caramel.
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 15 oz sweet corn (canned)
- 1½ cup whole milk
- ½ cup Mexican crema
- ½ cup heavy cream
- ½ cup sugar
- ½ tsp salt
- 1 tsp vanilla extract
- ¼ tsp cellulose gum
- ½ cup cajeta ((Mexican goat milk's caramel))
Instructions
- 1
Blend the sugar with cellulose gum to disperse it evenly so it doesn't clump when hydrated. Set aside.
- 2
In a medium sauce pan: combine heavy cream, Mexican crema, milk, salt, and blended sugar. Whisk well, then mix in the corn.
- 3
Bring to a simmer over low heat for 10 minutes, then mix in vanilla while it's cooling.
- 4
Once cooled down, pour the mixture into a blender and blend until smooth.
- 5
Push the mixture through a fine-mesh sieve to remove any remaining corn solids.
- 6
Taste the mixture and adjust the sweetness if needed.
- 7
Pour the mixture half way up into your popsicle mold, then drizzle some cajeta on top. Repeat once more. Insert popsicle sticks and freeze for at least 8 hours.
- 8
To release the paletas, slide a popsicle stick down the sides to loosen them. Or, place the mold in warm water for 20 seconds.