I think this dessert is the reason I love sweets so much. It was one of my favorites when I was little.
Of all the recipes I’ve tried through the years, this one seems to come closest to the taste I remember. If you like corn, creamed corn, or pretty much anything with corn, then I think you will like this recipe just as much as I do. It’s almost like having rice pudding but instead of rice, you find yourself eating a delicious sweet corn dessert.
Adapted from Gourmet, September 2007
- 3 1/4 cups corn (from 4 ears; reserve cobs)
- 1 cup well-stirred unsweetened coconut milk
- 1 cup whole milk
- 1/2 cup sugar
- 2 cinnamon sticks
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon cinnamon plus additional for sprinkling
Scrape cobs with a knife over a bowl to extract “milk.” Blend corn and its milk with remaining ingredients and a pinch of salt in a blender until smooth. Force through a sieve into a heavy medium saucepan, pressing hard on and then discarding solids.
Bring mixture to a boil over medium heat, add cinnamon sticks, whisking constantly, then boil, whisking, 10 minutes. Remove cinnamon sticks and divide among 4 (6-ounce) custard cups and chill, uncovered, until cool, at least 30 minutes.
Sprinkle with cinnamon before serving.
Pudding can be chilled, covered after 1 hour, up to 3 days. It will continue to set as it chills.