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.
Heat 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 for 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.