Corn Paletas with Cajeta (Mexican Caramel)

Sep 24, 2025

This post may contain affiliate links. Please see our disclosure policy.

These creamy Corn Paletas with Cajeta are the perfect summer treat! Made with real corn, cream, sugar, and homemade Mexican Caramel (Cajeta).

These Corn Paletas with Cajeta (Mexican Caramel) are the perfect icy treat for the summer. Nothing screams summer in Mexico quite like a homemade paleta – especially one made with corn!

If you’ve never tried corn ice cream, it might sound a little… unusual. While corn desserts aren’t super common in the U.S., they’re a beloved staple in many Latin American and Asian countries.

I made a custard version of this for the dessert course at my first pop-up: Corn Ice Cream paired with Mexican Churros. I was pleasantly surprised at how much everyone loved it. I knew I had to make a paleta version, so here it is!

Why You’ll Love This Recipe

Made with real corn– No artificial corn flavor here!
Unique flavor – Sweet corn paired with rich Mexican cajeta creates a flavor combination that’s unexpected, memorable, and delicious.
Perfectly creamy – With the addiction of cream and a little help from a stabilizer, these paletas are smooth and velvety… not icy!
Custard version available – Looking for more of a custard-style ice cream? This recipe is based off my original Corn Ice Cream recipe, which is churned and scoopable!

What Are Paletas?

Paletas are traditional Mexican popsicles made with fresh ingredients like fruit, cream, milk, or even spices. Unlike store-bought popsicles, paletas are known for their natural ingredients. You’ll often find real chunks of fruit, swirls of caramel, and real natural flavors.

There are two main types:

Paletas de agua: fruit-based and made with water or juice, great for a light and refreshing treat. Some examples of these are my Mango & Chamoy Paletas, or my Paletas de Piña (Pineapple Popsicles).
Paletas de crema: cream-based and richer, made with milk, cream, and/or sweetened condensed milk. These are a little more versatile as can go beyond fruit flavors! My most popular cream-based paletas are Creamy Strawberry Popsicles and Creamy Lime Popsicles.

Paletas are a staple in Mexican food culture, often sold at local paleterías (popsicle shops), from paleteros (pushcarts), or made at home using seasonal fruit. They’re a fun, nostalgic, and customizable way to cool down and enjoy real flavors. No artificial flavoring needed!

Ingredients:

A few notes about the ingredients! For the full ingredient list and instructions, please see the recipe card at the end of this post.

Corn – fresh is usually best, but for this recipe, I recommend canned corn. When it comes to flavoring desserts, canned corn often gives a stronger, more consistent corn flavor.
Cream – you’ll need heavy cream, Mexican crema (similar to sour cream), and whole milk.
Salt & sugar – a little salt is definitely needed to enhance the corn flavor! You’ll also need sugar, but not that much since cajeta adds sweetness.
Cajeta – optional but highly recommended! You can use any kind of caramel you like. For best results, try my homemade cajeta recipe. It’s easy, versatile, and adds authentic Mexican flavor.
Vanilla – a little vanilla extract enhances the sweetness and rounds out the flavors without overpowering the corn.
Cellulose gum – optional but highly recommended. It’s what paleterías use to make their paletas smooth & creamy. Cellulose gum is a stabilizer that prevents ice crystals from forming, which allows you to use less cream and sugar.

How to Make it:

Blend sugar with cellulose gum to disperse it evenly so it doesn’t clump when hydrated. Set aside.

In a medium sauce pan, combine heavy cream, Mexican crema, milk, salt, and blended sugar. Whisk well, then add corn.

Bring to a simmer over low heat for 10 minutes, then mix in vanilla while it’s cooling.

Once cooled down, blend the mixture until smooth.

Push the mixture through a fine-mesh sieve to remove any remaining corn solids.

Taste the mixture and make any adjustments to your liking if needed.

Pour the mixture half way up into your popsicle mold, then drizzle the cajeta on top. Repeat once more. Insert popsicle sticks and freeze for at least 8 hours.

frozen peach paletas still in the popsicle mold, with a popsicle stick shoved into the sides

To release the paletas, slide a popsicle stick down the sides to loosen them. Or, place the mold in warm water for 20 seconds.

Recipe Tips

Use canned corn for maximum flavor: Canned corn gives a stronger, more consistent corn flavor than fresh when it comes to flavoring desserts. It’s also more convenient!

Add cellulose gum for a smooth, creamy texture. A tiny amount of cellulose gum helps prevent ice crystals and gives the popsicles a smooth & creamy consistency, even without a lot of added fat & sugar.

Blend cellulose gum with sugar to prevent clumping. Blending allows the gum to disperse more gradually and evenly when introduced to moisture, which is critical for proper hydration.

Chill before freezing: If you’re using cajeta and want it swirled throughout evenly, refrigerate the final mixture before pouring into molds. This helps the cajeta stay evenly distributed, preventing it from sinking to the bottom.

Store properly. Keep your popsicles in an airtight container or wrap them individually to avoid freezer burn. They’ll stay fresh for up to 1 month.

Equipment needed:

To make paletas, you will need a popsicle mold, popsicle sticks, and plastic bags for storing. You will also need a blender.

I recommend a silicone popsicle mold because they are easier to remove the popsicles from. The exact one I have is no longer available on Amazon, but I found a similar one that you can purchase. It also comes with the popsicle sticks and baggies. Here is the link to purchase:

Popsicle mold, sticks, & baggies

More Paleta Flavors

If you’re interested in similar types of flavored popsicles you must try making my Creamy Peach Paletas! You could even do a half/half mix of mangos and peaches.

Another easy fruit paleta that is in season, are my Creamy Strawberry Paletas.

I also have some non fruit-based creamy paletas. try my Paletas de Coco (Creamy Coconut Popsicles), Paletas de Nuez (Pecan Ice Cream), or Paletas de Cafe (Coffee Ice Cream).

Frequently Asked Questions

Can I use fresh corn?

You can, especially if they are in season, but I highly recommend canned corn because it has more concentrated corn flavor.

Is there a substitute for Mexican crema?

Sour cream & milk – mix 3 parts sour cream with 1 part milk.
Crème fraîche – 1:1 substitute, very close in texture and flavor.

Is there a substitute for cellulose gum?

You can use corn starch as a stabilizer instead of cellulose gum! Cornstarch works as a stabilizer by thickening the liquid base, which helps prevent ice crystals from forming as the ice cream freezes.

Use 1–1.5 tsp corn starch to replace ¼ tsp cellulose gum for this batch.
Dissolve in a small amount in cold milk before adding to the heated cream mixture. Heat gently until slightly thickened.

Where can I get the popsicle mold?

I use this silicone popsicle mold that comes with popsicle sticks and some baggies for storing!

More Creamy Paletas

Dessert