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
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, as you would a Popsicle.
