Remove the husks and silk from the corn. Using a knife, scrape the kernels off the cobs and place them into a blender.

Add 100ml water to the blender. Blend the corn until smooth. If your blender has low power, blend multiple times to ensure there are no large particles.

Strain the blended mixture through a fine sieve into a container, removing any solids to get smooth corn juice. Set aside.

In a clean, dry bowl, pour in 200g heavy cream and add 20g granulated sugar.

Start whipping the cream with an electric mixer on low speed. Once streaks begin to form, increase to medium-high speed.

Whip until the cream forms stiff peaks. Be careful not to overwhip, as this can lead to separation.

Slowly pour the prepared corn juice into the whipped cream while mixing on low speed.

Use an electric mixer on low speed to gently blend the corn juice and whipped cream together until well combined. Transfer the mixture to a piping bag.

Pipe the mixture into corn-shaped molds. If using standard popsicle molds, insert sticks before filling.

Leave a small amount of space at the top of the molds to allow for expansion during freezing.

Freeze for at least 4 hours or until fully set.