Jhessyka's Fave Corn Pudding
- 8 ears sweet corn, shucked, kernels removed and cob scraped of milk
- 4 cups whole milk
- 6 tablespoons cornstarch (may need less if corn is starchy)
- 2/3 cup sugar
- Pinch salt
- Ground cinnamon
Blend the corn and milk together in a medium bowl until smooth. Strain through cheesecloth or a fine mesh sieve into a heavy-bottomed pot. Whisk in the cornstarch, sugar and pinch of salt and put the pot over medium heat. Slowly stir until the mixture is very thick, about 10 to 15 minutes. Taste for sweetness and salt and adjust, as necessary. Pour into small individual serving dishes or 1large serving dish and sprinkle with cinnamon. Cool to room temperature and refrigerate to set up for at least 1 hour.
Serve cold or at room temperature.
Recipe courtesy Claire Robinson, 2010
Recipe courtesy of Bobby Flay