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Creamy Sweet Corn Pudding

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Prep time: 10 minutes | Cook time: 15 minutes | Chill time: 3 hours

Ingredients

  • 2 cans (15 oz each) whole kernel sweet corn, thoroughly drained (or 5 ears of fresh sweet corn, kernels sliced off)

  • 3 cups whole milk

  • 1 can (14 oz) sweetened condensed milk

  • 2 tbsp cornstarch (to ensure it sets up nicely like the photo)

  • 1 tbsp unsalted butter

  • 1 pinch of salt

  • Ground cinnamon, for generously dusting the top

Instructions

  1. Blend the Base: In a standard blender, combine the drained sweet corn and the whole milk. Blend on high for about 2 to 3 minutes until the mixture is as smooth as possible.

  2. Strain for Smoothness: To get that silky, perfectly smooth texture shown in your picture, pour the blended mixture through a fine-mesh strainer into a medium saucepan. Use a spatula or the back of a spoon to press as much liquid through as possible. Discard the leftover corn solids left in the strainer.

  3. Mix the Thickeners: Before turning on the heat, whisk the cornstarch into the strained corn milk until it is completely dissolved. Add the sweetened condensed milk, unsalted butter, and a pinch of salt. Whisk everything together.

  4. Cook the Pudding: Turn the stove to medium heat. Cook the mixture, stirring constantly with a whisk or wooden spoon. It is crucial to keep stirring so it doesn’t burn on the bottom or get lumpy.

  5. Thicken: After about 10–15 minutes, the mixture will begin to simmer and thicken significantly. Once it reaches a thick, custard-like consistency (it should coat the back of a spoon thickly), cook for 2 more minutes to cook out any raw cornstarch flavor, then remove from heat.

  6. Set and Chill: Pour the hot pudding directly into a clear glass serving dish or individual glass bowls (just like the photo). Smooth the top with a spatula. Let it cool at room temperature for about 20 minutes, then cover it and place it in the refrigerator to chill for at least 3 hours, or until completely set.

  7. Garnish and Serve: Right before serving, use a fine sieve to dust the top of the chilled pudding evenly with ground cinnamon. Grab a spoon and enjoy

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