<http://schema.org/recipeInstructions>
"Special equipment: ice-pop molds or small paper cups and ice-pop sticks\r\n\r\n1. In a medium saucepan, heat the milk, corn and corn cobs over medium heat until bubbly. Turn down the heat to low and simmer for 20 minutes. Let cool about 10 minutes; discard the cobs. Use a slotted spoon to remove about 1 cup of the kernels and reserve.\r\n\r\n2. In a blender, combine the remaining corn and milk mixture, the yogurt, agave, vanilla and salt and puree until smooth. Add the reserved corn and pulse once on low.\r\n\r\n3. Freeze in ice-pop molds or in small paper cups with ice-pop sticks.\r\n\r\nRecipe courtesy of Katie Lee"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.foodnetwork.co.uk/recipes/corn-ice-pops.html>