Finally got around to trying this recipe for Mexican Street-Corn Paletas (Corn, Sour Cream and Lime Popsicles) that appeared in the NYT a few years ago.
Edited to add a link to this non-NYT version of the recipe: Mexican Street-Corn Paletas
These are OK but not great, to my taste anyway.
I liked the slightly chewy texture of the toasted corn kernels in the creamy corn base. The cooked corn/milk/serrano chile/lime mixture tasted delicious after I puréed it. Still warm, I thought it could be a delicious soup so I had great expectations. I'm not sure the additional steeping time with the corncobs did that much as freezing tends to mute the flavors and that's probably the source of my disappointment - the corn flavor was so much more muted in the frozen pops than in the still-warm purée. The sour cream that's blended into the mix doesn't really come through as a separate flavor. If I were to make these again, I'd leave the sour cream out and barely swirl some crema into the mix, drizzling some into the molds so it stays a little separate as in the various fruit & cream pops I've made.