Roasted corn popsicles!!

Corn on the cob, known as "bhutta," is a beloved street food in India, particularly popular during the rainy season. A common visual during the rainy season is where the vendor with a cart loaded solely with corn, grilling it over charcoal until perfectly charred. Then, the magic happens as they generously coat it with a spicy and tangy masala made with freshly squeezed lemon. Who doesn't love that classic treat, right?

Inspired by this iconic street food, I decided to put my own spin on it with a summer twist: introducing the corn on the cob popsicle! Combining the Indian and Mexican approaches to enjoying grilled corn, I've transformed it into a fun popsicle. Give it a try and let me know what you think!

Ingredients

2 yellow sweet corn

3/4 tbsp lime juice

1/2 tsp roasted cumin powder

1/2 tsp cayenne pepper/ chilli flakes

1/2 tsp paprika (optional)

3/4 cup Greek yogurt OR plain yoghurt/curd

1/4 cup sour cream OR heavy cream

1/2 tsp red chilli flakes

salt as per taste

5 tbsp condensed milk or 5 tbsp palm sugar/ jaggery/ coconut sugar (or any sweetener of your choice)

Instructions

1. Roast the corn on the grill or over an open gas flame (gas stove) at medium-high heat. Rotate it every 30 seconds or so to ensure even roasting. You'll hear some kernels popping, and they will blacken to varying degrees. Once cooked, remove from heat and let cool.

2. Once the corn has cooled, remove all the kernels from the cob, reserving some. Place the remaining kernels in a blender along with the yogurt and all the other ingredients. Blend until you achieve a very smooth mixture. Taste and adjust the seasoning if necessary.

3. After blending, add the reserved roasted corn kernels to the mixture and combine well. Transfer the mixture to popsicle molds and freeze until set. Enjoy your delicious corn on the cob popsicles!