Sweet Corn Pudding
Updated December 14, 2022
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 ears fresh corn (about 2 pounds), shucked and cut into 3-inch pieces
3 cups/720 milliliters whole milk (or use unsweetened oat milk), plus more as needed
½ vanilla bean, split lengthwise and scraped, seeds reserved, or 1 teaspoon pure vanilla extract
¾ teaspoon kosher salt (Diamond Crystal)
⅓ cup/66 grams granulated sugar
2 tablespoons cornstarch
2 large egg yolks
Nutritional analysis per serving (4 servings)
72 grams carbs; 110 milligrams cholesterol; 417 calories; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 11 grams fat; 5 grams fiber; 472 milligrams sodium; 15 grams protein; 40 grams sugar
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.
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Preparation
- 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
Comments
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...
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
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
I wanted lots of corn flavor so I blended the corn kernels with the milk, strained that, then reduced it. I didn't need the egg yolks but they may have added some nice color. Everything else I followed. Truly incredible.
Very delicious! - I put in 3/4 of the recommended amount of sugar (as I do with all recipes) & added a cinnamon stick & 1/2 a teaspoon of ground cardamom - might try to use even a bit less sugar (1/2?) - didn’t have any problems with the pudding setting - its texture reminded me of Italian panna cotta
I made this following the recipe except for substituting coconut milk for regular milk. I am both allergic to dairy and I also am lactose intolerant. I found it had a bitter taste. I ate a little and then threw out the rest. I did use the egg whites to make a meringue so at least they didn't go to waste. I will not make this again. if anybody has any ideas about why it turned so bitter I would love to hear it.