Sweet Corn and Basil Yogurt Pops

Sweet Corn and Basil Yogurt Pops

Treat your family to these delicious frozen pops made using sweet corn, basil and Yoplait® Original plain yogurt – a perfect Mexican dessert.

Prep Time



Total Time






ears fresh sweet corn, husks removed, cleaned
cup half-and-half
cup sugar
cup Yoplait® Original plain yogurt
cup chopped fresh basil leaves
ice pop molds or paper cups (3-oz size) and craft sticks (flat wooden sticks with round ends)
  1. 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.
  2. 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.
  3. 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.
Makes 8 servings (1 pop)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Tip
Inspired by the popular Mexican treat, sweet corn ice cream, these pops rely on fresh corn and basil for their divine flavor.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 129
    • Total Fat 4g
      • (Saturated Fat 3g,),
    • Sodium 38mg;
    • Total Carbohydrate 21g
      • (Dietary Fiber 1g,
    • Protein 3g;
    Percent Daily Value*:
      • 1/2 Starch;
      • 1 Other Carbohydrate;
      • 1/2 Fat;
      Carbohydrate Choices:
      • 1 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.