These creamy Corn Paletas with rich Mexican Cajeta are an ideal summer treat. Made from real corn, cream, milk, sugar and a ribbon of cajeta (Mexican caramel), these paletas are refreshingly unique, naturally flavored, and satisfyingly creamy.
Corn paletas may sound unusual if you haven’t tried corn-based desserts, but they are beloved in many Latin American kitchens. The natural sweetness of corn pairs beautifully with the caramel notes of cajeta, producing a paleta that’s creamy without being overly sweet.
I first served a custard-style corn dessert at a pop-up event and was surprised by how much people enjoyed it—so I adapted the flavors into this convenient frozen version. The result is a smooth, mildly sweet paleta with an irresistible swirl of caramel.
Why You’ll Love This Recipe
- Real corn flavor: These paletas use real corn for an authentic, natural taste.
- Unique and memorable: The combination of sweet corn and creamy cajeta is unexpected and delicious.
- Creamy texture: A mix of milk, crema, and heavy cream creates a velvety mouthfeel rather than an icy pop.
- Flexible: This base can be turned into a churned corn ice cream or used as paleta molds for a frozen treat.
What Are Paletas?
Paletas are traditional Mexican frozen treats similar to popsicles but made from fresh, natural ingredients. They come in two main styles:
Two main types
- Paletas de agua: Light, fruit-based popsicles made with water or juice for a refreshing finish.
- Paletas de crema: Cream-based popsicles made with milk, cream, or sweetened condensed milk. These are richer and can include non-fruit flavors like corn, coffee, or nuts.
Paletas are widely available from paleterías (popsicle shops) and street vendors, or they can be made at home using seasonal ingredients for authentic flavor without artificial additives.
Ingredients
Notes about key ingredients and substitutions are included below. For best flavor in this dessert, some pantry choices make a difference.
- Canned sweet corn (15 oz): Recommended for a concentrated, consistent corn flavor that works well in desserts.
- Whole milk, Mexican crema, and heavy cream: These combine to give the paletas a smooth, creamy texture. Mexican crema can be substituted with a mix of sour cream and milk (3:1) or crème fraîche.
- Sugar and salt: A modest amount balances the corn and enhances flavor. Remember cajeta adds sweetness, so adjust accordingly.
- Cajeta (½ cup): Mexican caramel adds depth and a swirled sweetness; any quality caramel can be used.
- Vanilla extract (1 tsp): Rounds out the flavors without overpowering the corn.
- Cellulose gum (¼ tsp) or cornstarch substitute: Optional stabilizer to keep the paletas smooth and prevent ice crystals. If substituting, use 1–1.5 tsp cornstarch dissolved in a little cold milk, then heat until slightly thickened.
How to Make It
- Blend the sugar with cellulose gum (if using) to prevent clumping, then set aside.
- In a medium saucepan, combine heavy cream, Mexican crema, whole milk, salt, and the blended sugar. Whisk to combine, then add the canned corn.
- Simmer gently over low heat for about 10 minutes to infuse the corn flavor, stirring occasionally. Remove from heat and stir in the vanilla as it cools.
- When the mixture has cooled, transfer to a blender and puree until completely smooth.
- Strain the blended mixture through a fine-mesh sieve to remove any remaining solids for a silky texture.
- Taste and adjust sweetness if needed; remember frozen desserts can taste less sweet once set.
- Pour the mixture halfway into popsicle molds, drizzle cajeta over the mixture, then top with more mixture. Insert sticks and freeze at least 8 hours, preferably overnight.
- To unmold, run warm water over the outside of the molds for a few seconds or slide a stick along the sides to loosen the paletas.
Recipe Tips
Use canned corn for consistent flavor: When making a corn-based dessert, canned sweet corn often delivers a stronger, more uniform flavor than fresh.
Stabilizer for creaminess: A small amount of cellulose gum or a cornstarch slurry helps prevent ice crystals and creates a smoother paleta, so you can achieve creaminess with less fat and sugar.
Blend stabilizer with sugar: Mixing the gum with the sugar first helps it disperse evenly and hydrate properly when added to the liquid.
Chill before freezing: If you want an even swirl of cajeta, chill the corn mixture in the refrigerator before layering and freezing so the caramel stays suspended.
Store properly: Keep paletas in an airtight container or wrap individually to avoid freezer burn; they will stay best for about one month.
Equipment Needed
You will need a popsicle mold, popsicle sticks, and a blender. Silicone molds are convenient because they make removal easier, but any sturdy mold will work.
More Paleta Flavors
If you enjoy these corn paletas, try other creamy paleta variations like creamy peach, creamy strawberry, mango, coconut, pecan, or coffee paletas. The same milk-and-cream base adapts well to fruit purees and nut or spice additions.
Dessert
Creamy Strawberry Paletas
Dessert
Paletas de Cafe (Coffee Ice Cream)
Dessert
Creamy Mango Paletas
Mexican
Paletas de Coco (Coconut Ice Cream)
Frequently Asked Questions
Can I use fresh corn? Yes—fresh corn works well when in season. For the most consistent and concentrated corn flavor in desserts, canned sweet corn is recommended.
Is there a substitute for Mexican crema? Mix 3 parts sour cream with 1 part milk for a similar texture, or use crème fraîche as a near 1:1 substitute.
Is there a substitute for cellulose gum? Cornstarch is a good alternative. Use 1–1.5 teaspoons of cornstarch dissolved in a little cold milk to replace ¼ teaspoon cellulose gum, heating gently until slightly thickened.
How do I unmold paletas easily? Briefly run warm water over the outside of the mold for about 10–20 seconds or slide a popsicle stick down the sides to loosen them.
If you try these Corn Paletas with Cajeta, please leave a star rating and let me know how they turned out in the comments below.
Corn Paletas with Cajeta (Mexican Caramel)
Ingredients
- 15 oz canned sweet corn
- 1½ cups whole milk
- ½ cup Mexican crema
- ½ cup heavy cream
- ½ cup sugar
- ½ tsp salt
- 1 tsp vanilla extract
- ¼ tsp cellulose gum (optional) or 1–1.5 tsp cornstarch
- ½ cup cajeta (Mexican caramel)
Instructions
- Blend sugar with the cellulose gum (if using) to prevent clumping, then set aside.
- Combine heavy cream, Mexican crema, milk, salt, and blended sugar in a saucepan. Whisk and add the corn.
- Simmer over low heat for 10 minutes, then remove from heat and stir in vanilla as it cools.
- When cool, blend until smooth and strain through a fine-mesh sieve.
- Taste and adjust sweetness if needed, remembering frozen desserts taste less sweet when set.
- Pour into molds halfway, drizzle cajeta, top with more mixture, insert sticks, and freeze at least 8 hours.
- Unmold by warming the outside of the mold briefly or loosening the edges with a stick.
Notes
Substitutions: See the FAQ for crema or stabilizer alternatives. Chill the base before pouring to keep cajeta swirls even. Store paletas in an airtight container for up to one month.
Nutrition
Approximate per paleta: 184 kcal. Nutrition values are estimates and should be used as a guideline only.