Ingredients
Equipment
Method
Step-by-Step Instructions
- Carefully cut the kernels off three ears of corn, aiming for about 3 cups of kernels.
- In a blender, combine the corn kernels with 2 cups of whole milk. Blend until smooth, around 1-2 minutes.
- Strain the corn mixture through a fine mesh strainer into a large bowl, pressing down to extract all liquid.
- Transfer the strained liquid to a large pot over medium heat. Add ½ cup of sugar and a pinch of salt.
- Increase the heat to medium-high and bring the mixture to a gentle simmer, stirring regularly.
- Continue to cook the mixture for 15-20 minutes, stirring frequently to prevent sticking.
- Once the desired thickness is reached, remove from heat and portion into serving dishes. Serve warm or chilled.
- Optionally, sprinkle a dash of cinnamon over the top just before serving.
Nutrition
Notes
Use fresh corn for the best flavor and maximum starch content. Strain well to keep the pudding smooth and avoid burning by stirring regularly.