Husk your corn and slice the kernels off.

Break 2 of the cobs into 3-4 pieces each.

Cook the corn, the core bits, milk, sugar, and lime zest and in a saucepan over medium low heat (you don’t want your milk to boil over), stirring once in a while, until the corn is tender (about 20 minutes or so). Turn off the heat, cover, and steep for 30 more minutes. This will extract more corn goodness into your mixture, while also letting it come to room temperature.

Remove the corn cobs and toss them. Blend the mixture with an immersion blender, leaving some of the kernels whole. You don’t want too much whole corn in there (it’s kinda weird to chew your popsicle), but a few pieces add great texture.

Stir in the half and half, salt, vanilla, and lime juice. Move mixture to the refrigerator to chill completely.

Once chilled, pour into molds. This is our favorite pop mold: Norpro Frozen Ice Pop Maker.

Soak your popsicle sticks in warm water. After an hour in the freezer, insert popsicle sticks. Freeze for four to six hours, but preferably overnight.

Remove the pops from molds (sometimes it helps to dip the base of the mold into warm water). Sprinkle the pops with tajin.