Things we did this weekend:

Make these ice pops.
Test out Beau's new phone case for underwater pictures.

That's pretty much it!

It's sweet corn season!! Ok, so this is important. Did you know you can make sweet corn milk from just pulverizing sweet white corn and water and then straining it? It tastes vaguely like corn and is slightly sweet and creamy and when you reduce it (like we did for this here recipe), it becomes even more corny and extra sweet and very creamy, almost like a healthyish condensed milk. You can use it in cocktails, or to drizzle on ice cream, or to make ice pops that are so creamy you'll be like "wow, that's a creamy ice pop."

The recipe below uses the sweet corn milk to give the ice pops that "summer on the farm" feeling. We don't actually know what "summer on the farm" would feel or taste like, but "summer in Whole Foods aisle 7" just sounds kind of sad. So, these pops are inspired by summer on the farm. Don't fight us on it, please.

While we weren't chopping up corn cobs, we were hanging out by the pool. Beau got a new phone case that lets you take underwater pictures and so we were like "photo op!!!" but then we realized it's borderline impossible to see what you're taking a photo of when you are submerged in water (unless you wear goggles but, like, we don't own goggles) so we just started blindly taking photos of ourselves and of each other. Maybe we'll buy goggles. Have a good week and try to get some sun time in!

Creamy Sweet Corn + Blueberry Ice Pops

makes 6 - 8 pops*

4 large cobs of white corn (to yield 4 cups of kernels)
2 c water
4 T sugar
1/2 t salt
1/2 c blueberry preserves (we used Bonne Maman brand)

Using a sharp serrated knife, cut the kernels off of the cobs and place them in a blender with the 2 cups of water.
Blend for about 30 seconds, until completely pulverized. Strain into a bowl, discarding the solid and keeping the liquid.
Pour the liquid into a medium saucepan and bring to a boil over medium-high heat, stirring regularly.
Once it comes to a boil, lower the heat to keep it at a simmer and cook for ten minutes, until reduced by about half.
Whisk in the sugar and salt until combined. Remove from heat and let cool until room temperature.
Fold in the blueberry preserves and pour into ice pop molds.
Freeze for at least 6 hours before serving.

Notes

* If you over reduce the corn milk (step 4) even by just a little, you may not have enough liquid for eight pops, which is why we put "makes 6 to 8." If you absolutely need eight pops but find that you only have enough liquid for 6 or 7, pour all of the liquid back into a bowl and add 1/2 cup corn milk (instructions in step 1 of recipe) or whole milk. Mix until combined and pour back into molds. Proceed with instructions for freezing.

Beau // H&M bathing suit

Matt // American Apparel bathing suit

Creamy Sweet Corn + Blueberry Ice Pops (V/GF)