Step 1: Preheat oven to 400° F and line a baking sheet with parchment paper.
Step 2: Slice corn kernels off ears and put on baking sheet. Roast for 15 to 20 minutes, or until soft and starting to brown. Remove from oven and cool.
Step 3: Stir sugar and vanilla extract into coconut milk and microwave for about 30 seconds, to dissolve the sugar. Stir well.
Step 4: Place corn and coconut milk in a blender. Process until smooth. Strain, then add the salt crystals, stirring to disperse.
Step 5: Pour liquid into pop molds. Discard corn pulp. Freeze overnight.
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