Sweet corn & yogurt frozen pops
Small creamy frozen pops made with sweet corn, yogurt and vanilla.
Before you start
Makes about 6 small pops, depending on mould size. Contains milk. Use cooked ready-to-eat corn; frozen corn must be cooked and cooled first.
Ingredients
- 200 g drained canned sweet corn
- 250 g plain yogurt
- 100 ml milk
- 1–2 tablespoons sugar, to taste
- ½ teaspoon vanilla
Method
- Blend corn, yogurt, milk, vanilla and sugar until very smooth. Strain if a smoother texture is preferred.
- Pour into clean freezer-pop moulds, leaving the expansion space specified by the mould manufacturer.
- Insert handles and freeze until solid, usually at least 6 hours.
- Briefly run the outside of the mould under water to release. Keep frozen until serving.
Make it a meal
Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.
Leftovers
Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.
More from the recipe box
Updated October 29, 2026 · Independent practical guidance