Sweet Corn Pudding
By Eric Kim
Total Time 45 minutes
Rating (608)
This is corn pudding if it were a creamy dessert (versus the wonderful savory Southern casserole dish
by the same name). Those who love majarete — a pudding of fresh corn, milk and cinnamon enjoyed
in Cuba, the Dominican Republic and Venezuela, among other parts of Latin America — may
recognize this simple, elegant treat, here flavored with vanilla. A good amount of salt accentuates the
corn’s natural essence, which you can draw out very easily by simmering corn on the cob in milk. With
this recipe, you get two goodies in one: the sweet, golden pudding, plus a heap of milk-poached corn
on the cob for snacking later. You can eat this as is, warm or chilled, or topped with a dollop of
whipped cream.
INGREDIENTS PREPARATION
Yield: 4 servings Step 1
Combine the corn, milk, vanilla bean and seeds (if using) and salt
in a medium saucepan. Set over medium-high heat and bring to a
3 ears fresh corn (about 2 pounds),
simmer. Immediately reduce the heat to low, partly cover with a
shucked and cut into 3-inch pieces
lid and gently simmer, stirring occasionally so the milk doesn’t
3 cups/720 milliliters whole milk
boil over, until the milk is fragrant with corn, about 30 minutes.
(or use unsweetened oat milk), plus
Turn off the heat, remove the corn cobs and enjoy them later as a
more as needed
snack or with dinner, or store in an airtight container in the
½ vanilla bean, split lengthwise refrigerator for up to 3 days. You should have about 2 cups milk.
and scraped, seeds reserved, or 1 If needed, add more milk.
teaspoon pure vanilla extract
¾ teaspoon kosher salt (Diamond
Step 2
Crystal)
In a medium bowl, whisk together the sugar, cornstarch and egg
⅓ cup/66 grams granulated sugar
yolks. Add about ¼ cup of the hot corn milk and whisk vigorously
2 tablespoons cornstarch until smooth. Add this cornstarch mixture to the large pot of corn
2 large egg yolks milk and bring to a simmer over medium heat, whisking
constantly until the pudding thickens, bubbles and coats the back
of a spoon, 3 to 5 minutes.
Step 3
If using vanilla extract, stir it in now; if you used vanilla bean,
Private Notes remove it. If you have any lumps, pass the pudding mixture
Leave a Private Note on this recipe and see through
it here. a sieve set over a bowl, discarding any solids.
Step 4
Spoon the pudding into individual bowls or cups and enjoy warm,
or you can place a sheet of parchment paper directly over the
surface of the pudding (so a skin doesn’t form), cover and chill in
the refrigerator to enjoy cold. The covered pudding will keep in
the refrigerator for up to 3 days.
