Silky Sweet Corn Pudding
This velvety sweet corn pudding is a comforting dessert that brings warmth to any table with minimal effort. Made with just a few pantry staples and fresh corn, it delivers a naturally sweet, smooth texture that melts in your mouth. Chilled and dusted with cinnamon, it's a perfect make-ahead treat everyone will ask for again.
🛒 Ingredients
15 servings
- 5 ears of fresh sweet corn
- 4 cups whole milk
- ¾ cup granulated sugar
- 1 pinch of salt
- 1 teaspoon vanilla extract
- Ground cinnamon for topping (optional)
🛍️ Recommended tools
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Directions
- 1
Remove the corn kernels from the cobs and place them in a blender with the whole milk. Blend on high speed for 3 minutes until completely smooth.
- 2
Strain the mixture through a fine-mesh sieve, pressing firmly to extract all the liquid. Discard the fibrous pulp.
- 3
Pour the strained liquid into a heavy-bottomed saucepan. Add the sugar, salt, and vanilla extract and stir to combine.
- 4
Cook over low heat, stirring constantly with a wooden spoon, until the pudding thickens and coats the back of a spoon, about 10–12 minutes.
- 5
Pour into a serving dish or individual ramekins. Sprinkle with ground cinnamon if desired.
- 6
Let cool at room temperature, then refrigerate for at least 2 hours. Serve well chilled.
💡 Chef's Tip
For an extra creamy result, replace ¾ cup of the milk with heavy cream. The pudding keeps covered in the refrigerator for up to 2 days — the flavor actually improves overnight.
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