Sweet Corn Pudding
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- 3ears fresh corn (about 2 pounds), shucked and cut into 3-inch pieces
- 3cups/720 milliliters whole milk (or use unsweetened oat milk), plus more as needed
- ½vanilla bean, split lengthwise and scraped, seeds reserved, or 1 teaspoon pure vanilla extract
- ¾teaspoon kosher salt (Diamond Crystal)
- ⅓cup/66 grams granulated sugar
- 2tablespoons cornstarch
- 2large egg yolks
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
417 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 72 grams carbohydrates; 5 grams dietary fiber; 40 grams sugars; 15 grams protein; 472 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- 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 simmer. Immediately reduce the heat to low, partly cover with a lid and gently simmer, stirring occasionally so the milk doesn’t boil over, until the milk is fragrant with corn, about 30 minutes. Turn off the heat, remove the corn cobs and enjoy them later as a snack or with dinner, or store in an airtight container in the refrigerator for up to 3 days. You should have about 2 cups milk. If needed, add more milk.
- Step 2
In a medium bowl, whisk together the sugar, cornstarch and egg yolks. Add about ¼ cup of the hot corn milk and whisk vigorously until smooth. Add this cornstarch mixture to the large pot of corn 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, remove it. If you have any lumps, pass the pudding mixture through 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.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Mikaela
Is it wrong to want to slice the leftover corn off the cob and oven roast it with browned butter at high heat with brown sugar and perhaps a hit of cayenne, candied roasted corn garnish for extra flavor/texture...
Betsy
You put the corn in the puddin' And the puddin' in the bowl You put the bowl in your belly 'Cause it's good for the soul
margarita auffant najri
In Dominican Republic we call this pudding "Majarete", and we enrich the flavor with a stick of cinnamon , some cloves and coconut milk. Sometimes we put on the top "suspiro", merengue, a little flambe, and is really delicious. Gracias
Sue
This version is probably great, but I've long made a sweet corn pudding by cutting fresh corn off the cob, pureeing the corn with milk, and then cooking the milky puree over low heat (+ flavorings: salt, vanilla, cinnamon) until thickens, maybe with a teaspoon of cornstarch for added silkiness at the end. With good, fresh corn, it never needs extra sugar (already very sweet), and it's delicious.
Nic Gutman
You put the corn in the puddin', and the puddin' in the bowl You put the bowl in your belly cuz it's good for the soul!
PASallen
Tasty dessert. Used coconut milk to accommodate guests’ dietary needs. Worked well. Also added some nutmeg. Sliced the kernels off of the cob, tossed the kernels with raw sugar and roasted for a while. Topped the puddings with a tablespoon of those caramelized kernels and some gluten-free granola.
Yusuf
Try tossing in a shot of Nixta Licor when you are mixing in the vanilla (or removing the vanilla bean)....
Laura
A very delicious pudding, but I would reduce the amount of sugar next time. It was way too sweet for my liking. I prefer to just taste the light sweetness of the corn itself!
Betsy Emdin
I beat the egg whites with some sugar to make a meringue that I spread over the top and browned under the broiler. What carefully because it will quickly become too brown!
Lori L
For the winter months, would this recipe be worth attempting with high-quality frozen or canned corn? Or is it really only worth doing in fresh corn season?
Suzanne
That doesn't sound like it could ever be wrong.
AL
This was on the list for vegan thanksgiving desserts. I see the tip to swap the dairy, but I don’t see how to sub out the egg yolks to make this actually vegan. Can someone explain please?
Melissa
Who wants corn puddin'? We want corn puddin'!
Patrick
I wish I had extended the cook time for both steps; I am hoping the pudding will firm up in the refrigerator.
Meryl
Sounds like it was milk about to go off. The heat just pushes it over the edge. I’ve had this happen when pouring milk into hot coffee.
Barb S
Delicious…no need to add so much sugar. The corn makes it sweet enough. I cut the sugar in half.
Kathy
For a vegan version, I wonder if aquafaba to replace the eggs would work? 3 tablespoons of aquafaba = 1 egg.
catherine
Followed instructions to the letter, but honestly this came out more like soup. So runny. Even after overnight in fridge.
Marie Boston
This is amazingly delicious. Sweet custard, delicate flavor.
Sadie
Majarete! Que rico! It has been so long since I’ve had this. I miss my Mom.
Daisy
Why is this listed as a vegan recipe when you list whole milk and eggs in the ingredients?
Nela M
Not sure why you’re including a recipe with eggs on a “vegan thanksgiving desserts” compilation.
AL
This was on the list for vegan thanksgiving desserts. I see the tip to swap the dairy, but I don’t see how to sub out the egg yolks to make this actually vegan. Can someone explain please?
JRP
Can this be made with frozen corn? I realize that simmering on the cob would make a difference but, we are far past that season. Thanks.
Jen
I've made this twice now and love it. I use oat milk and no eggs at all and it works beautifully. The second time I tried adding a cinnamon stick and using maple syrup. Delicious! The only problem is that with the oat milk and no egg yolks, it isn't a lovely pale yellow, just a dull tan.
Carol
We really enjoyed this dessert. The sweet corn flavor was wonderful but I think the vanilla overpowered it a bit. I would use 1/4 of one next time. For me that would be a 2 inch piece.
Gretchen
No corn kernels in the pudding? Why not? Can’t some be put into blender?
Tanya
Um…you can eat corn cobs????
jukielo
The strangest thing happened. I used organic whole milk and within 30 seconds of warming it to a simmer with the corn it completely separated-curds from the whey, I am so puzzled. I really don’t know why this happened. Any ideas? I’m throwing the whole thing out. Really bummed.
Meryl
Sounds like it was milk about to go off. The heat just pushes it over the edge. I’ve had this happen when pouring milk into hot coffee.
Lori L
For the winter months, would this recipe be worth attempting with high-quality frozen or canned corn? Or is it really only worth doing in fresh corn season?
Private notes are only visible to you.
Advertisement
