Sweet Corn And Basil Yogurt Pops Recipes

Steps:

• Cut corn from cobs to equal 1 cup; cut cobs in half. In 4-quart saucepan, mix corn kernels, corn cobs, half-and-half and sugar. Heat to boiling over medium-high heat. Cover; remove from heat. Let stand 1 hour.
• Discard corn cobs. In blender, place corn mixture. Cover; blend on medium-high speed about 1 minute or until smooth. Press mixture through strainer into large bowl. Stir in yogurt and basil.
• Divide mixture evenly among ice pop molds. (If using paper cups, pour mixture into cups and cover with foil. With knife, make small slit in center of foil and slide craft stick through hole.) Freeze 8 hours or until firm. To serve, remove pops from molds or peel off paper cups.

Steps:

• Rinse frozen corn with cold water to separate; drain. In 2-quart saucepan, melt butter over medium heat. Cook corn, onion and celery in butter 10 to 12 minutes, stirring frequently, until onion is tender.
• Stir in remaining ingredients; reduce heat. Cover and simmer 3 to 5 minutes or until corn is tender.

Steps:

• Bring a medium pot of water to a boil; season with salt.Cook corn until tender, about 4 minutes; remove with aslotted spoon, and transfer to a plate.
• Add beets to water, and simmer, partially covered, untiltender when pierced with a knife, 30 to 35 minutes;remove with a slotted spoon, and transfer to a plate. Let coolslightly. Peel, and cut beets into halves or quarters.
• Carefully cut kernels from corncobs using a sharp knife,and transfer to a large shallow bowl. Add beets, anddrizzle with oil. Season with salt and pepper, and stir intorn basil. Garnish with basil sprigs.