Corn and Honey Pastel Ice

3 cups fresh corn kernels
1 tablespoon vegetable oil
1 cup water
1/3 cup honey

Place the corn and oil in a saucepan and cook over medium heat 4 minutes, stirring constantly to prevent the corn from browning.

Transfer the corn to a blender and add the water and honey. Blend until very smooth. Return the mixture to the saucepan and bring it to a boil. Reduce the heat and simmer, uncovered, stirring frequently, about 15 minutes, until it has a thick, porridge-like consistency.

Freeze for at least 6 hours or place in an ice cream maker and follow the manufacturer's directions.

NOTE: You can achieve pastel colors by using dried red or blue corn. You can use fresh white corn and add 2 tablespoons blue cornmeal to the saucepan for a blue ice, or a few fresh raspberries or strawberries for red.