Recipe ingredients
- 6 ears corn
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1 tablespoon chopped fresh Mexican oregano or 1 teaspoon dried Mexican oregano
- 12 medium shrimp
- 24 Popsicle sticks
Recipe method
- Peel, devein and dice shrimp.
- Trim the corn and remove the husks and silk.
- Save and wash the larger husks.
- Cut the corn kernels from the cob, scraping out as much milk as you can.
- Grind the kernels using a meat grinder with a sharp blade.
- Add the salt, white pepper, oregano and shrimp. Mix well.
- Preheat oven to 325 degrees F.
- Drop a tablespoon of the corn mixture onto the center of a clean husk.
- Fold the left side of the husk into the center, then the right, and then fold the bottom end upward.
- Push a Popsicle stick 2 to 3 inches into the open end and pinch the husk around the stick with your fingers.
- Tear a thin strand from a dry husk and tie it around the cornsicle.
- Place the rolls, sticks in the air and very close together, in a glass baking dish or loaf pan.
- Bake 30 minutes, until the corn mixture is firm and solid.
- To eat a cornsicle, peel off the corn husk and eat it hot from the stick.
Other sea recipes:
Cornsicles with shrimp and oregano recipe
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