6 ears corn
1 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon chopped fresh Mexican oregano or
    1 teaspoon dried Mexican oregano
12 medium shrimp
24 Popsicle sticks

Peel, devein and dice shrimp. Trim the corn and remove the husks and silk. Save and wash the larger husks. Cut the corn kernels from the cob, scraping out as much milk as you can. Grind the kernels using a meat grinder with a sharp blade. Add the salt, white pepper, oregano and shrimp. Mix well.

Preheat oven to 325 degrees F.

Drop a tablespoon of the corn mixture onto the center of a clean husk. Fold the left side of the husk into the center, then the right, and then fold the bottom end upward. Push a Popsicle stick 2 to 3 inches into the open end and pinch the husk around the stick with your fingers. Tear a thin strand from a dry husk and tie it around the cornsicle. Place the rolls, sticks in the air and very close together, in a glass baking dish or loaf pan. Bake 30 minutes, until the corn mixture is firm and solid.

To eat a cornsicle, peel off the corn husk and eat it hot from the stick, as you would a Popsicle.