Ingredients

The following ingredients have 8 Servings
  • 3 cans sweet corn kernels (15.25 oz or 432 g, or 4¼ cups or 8-9 ears of corn)
  • 1 quart whole milk (946 ml)
  • 1 teaspoon salt
  • 1/2 to 1 cup sugar
  • 6 tablespoons corn starch
  • 1 can sweetened condensed milk (14 oz or 396 g)
  • Ground cinnamon to sprinkle

Instruction

  • If using fresh corn, clean the corn and cut off the kernels with a sharp knife. If using canned corn, drain the water and use only the kernels. Blend corn, milk, salt, sugar, and corn starch in a blender until obtaining a homogeneous mixture. Strain, pressing down with the back of a spoon to separate the juice from the corn kernel pulp. Discard the pulp and place strained mixture (liquid) into a medium nonstick pan. Stir in the sweetened condensed milk until mixture is homogeneous.
  • Cook over medium-low heat (large burner), stirring constantly, for about 15-20 minutes or until mixture has thickened and attains the consistency of a pudding. Pour into ramekins, sprinkle on the top with ground cinnamon, and serve warm, room temp, or chilled.