Roasted Corn, Chilli and Lime Popsicles
I’ve been toying with the idea of a savory popsicle for a while now and these roasted corn, chilli and lime popsicles are certainly bordering on that. These were a total gamble. I didn’t know if they’d be palatable, nor was I certain how to go about making them. But what’s that they say, fortune favors the brave? Though roasting corn and blending it into a popsicle hardly qualifies as bravery, I’m still giving myself a pat on the back for pulling it off. To make these popsicles, I followed a procedure similar to my tamarind chilli popsicles (i.e. making a simple syrup with jaggery and steeping the chilli and corn in it). I also added some roasted corn kernels into the popsicle mixture to reinforce the flavor. As strange as they may sound, somehow they worked. I could totally see myself reaching for one of these when those late afternoon hunger pangs strike.
Growing up, I wasn’t the biggest fan of roadside bhutta (roasted corn). I didn’t particularly care for the gnarly bits that stubbornly lodged themselves into the gaps between my crooked teeth and the metal braces I wore in order to set them straight. But the rains are synonymous with this popular Indian street snack and it was the inspiration for my latest #popsicleoftheweek. The verdict: Really quite delicious, especially if you keep an open mind. Those who are willing to take the leap of faith should definitely give this recipe a try.
Recipe
Roasted Corn, Lime and Chilli Popsicles
(Makes 8 small popsicles)
Ingredients
2 ears of yellow sweet corn, lightly roasted on a grill or open flame
1 cup water
1 level tsp salt
150 gms jaggery (or any sweetener of your choice)
3 small Thai red chillies, de-seeded
Juice of 2 limes
1/2 tsp roasted cumin powder
1 cup yogurt
1/2 cup labneh (I used it because I had it - you can substitute this with Greek yogurt or heavy cream)
1/2 tsp red chilli flakes
Optional add-in
1/2 cup roasted corn kernels tossed with some lime juice, salt and chilli powder
Method
Shuck, clean and roast the two ears of corn lightly, when cool enough to handle, remove the kernels using a serrated knife.
Reserve the cobs, breaking them into smaller pieces.
In a saucepan soak 2 cups of roasted kernels, the pieces of cob, jaggery, salt and chillies in 1 cup of water for about 30 minutes. Then bring the mixture to a boil over medium heat.
Once the water reaches a rolling boil, lower the heat, cover and cook for 15 minutes (stirring and turning the cobs over a few times in between) until the corn is cooked through.
Turn off the heat and leave the pan covered until the mixture is completely cool.
Remove the cobs, squeeze out the liquid and discard them. Stir in the roasted cumin powder, chilli flakes, lime juice and blend the corn mixture until finely puréed.
Add the yogurt and labneh and blend again to get a very smooth mix. Taste and adjust the seasoning if needed.
Stir in the roasted corn kernels. Spoon the mixture into popsicle molds and freeze until set.
Serve sprinkled with some Tajin or a mixture of chilli powder, lime juice and salt.
