Ingredients

• 2 cups whole milk
• 4 ears corn, kernels removed, cobs reserved
• 1 cup Greek yogurt
• 1/2 cup agave
• 1/2 teaspoon vanilla
• Pinch sea salt

Instructions

1. Special equipment: ice-pop molds or small paper cups and ice-pop sticks
2. In a medium saucepan, heat the milk, corn and corn cobs over medium heat until bubbly. Turn down the heat to low and simmer for 20 minutes. Let cool about 10 minutes; discard the cobs. Use a slotted spoon to remove about 1 cup of the kernels and reserve.
3. In a blender, combine the remaining corn and milk mixture, the yogurt, agave, vanilla and salt and puree until smooth. Add the reserved corn and pulse once on low.
4. Freeze in ice-pop molds or in small paper cups with ice-pop sticks.