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There’s something quietly satisfying about a pudding this simple. Six ingredients, one saucepan, and about forty minutes standing between you and a chilled, creamy dessert.
The base is real corn, not canned cream corn, not extract. You blend fresh or frozen kernels with milk, strain it, and what you get is a pale yellow liquid with real corn flavor that no flavoring bottle can match.
Cornstarch thickens it steadily over medium heat. Pour it into a dish, let it cool, and refrigerate until firm. That’s the whole recipe.
It’s common across Latin America and Southeast Asia in slightly different forms. Some versions lean sweeter, some use coconut milk in a silky pudding, some add a pinch of salt on top. This one keeps it straightforward so you can taste what corn actually tastes like.
Why You’ll Love This Recipe
- Only 6 ingredients, no oven needed at all.
- Real corn flavor from blended fresh kernels.
- Firm enough to slice into neat squares or wedges.
- Make it a day ahead for stress-free serving.
Ingredient Notes
- Fresh corn kernels: Cut from 2 large ears of corn. Frozen kernels work almost as well – thaw them first and pat dry so you don’t dilute the milk ratio.
- Whole milk: Full-fat milk gives the richest set. You can use 2% but the pudding will be slightly less creamy. Canned coconut milk (full-fat) is a good dairy-free swap.
- Cornstarch: This is your setting agent. Don’t substitute flour or arrowroot one-to-one – the texture won’t be the same. Measure it level, not heaped.
- Sugar: Regular white sugar keeps the corn flavor front and center. Coconut sugar or light brown sugar adds a subtle caramel note if you want something slightly different.
- Butter: A small knob stirred in at the end adds richness and a slight gloss. Skip it or use coconut oil for a dairy-free version.
- Salt: Just a pinch. It sharpens the corn flavor noticeably – don’t leave it out.
Corn Milk Pudding Recipe
Ingredients
Method
- Combine the corn kernels and 400 ml of the milk in a blender. Blend on high for 60 to 90 seconds until completely smooth.
- Set a fine-mesh sieve over a large bowl. Pour the blended mixture through and press firmly with the back of a spoon to extract as much liquid as possible. Discard the solids.
- In a small bowl, whisk together the cornstarch and remaining 100 ml of cold milk until fully dissolved with no lumps.
- Pour the strained corn milk into a heavy-bottomed saucepan. Add the sugar and salt. Stir to combine.
- Add the cornstarch slurry to the saucepan and stir everything together. Place over medium heat.
- Cook, stirring constantly with a heatproof spatula, for 12 to 15 minutes until the mixture thickens to a porridge-like consistency and coats the back of a spoon cleanly.
- Remove from heat. Add the butter and stir until melted and fully incorporated.
- Lightly grease an 8x8 inch baking dish with a neutral oil. Pour in the pudding and smooth the top with a spatula.
- Let the pudding rest at room temperature for 20 minutes, then cover with plastic wrap pressed directly onto the surface and refrigerate for at least 2 hours until firm.
- Once set, slice into squares or wedges using a sharp knife dipped in warm water. Serve cold with a dusting of cinnamon or a drizzle of condensed milk.
Notes
Tips for Success
- Strain the blended corn milk through a fine-mesh sieve and press hard to extract every drop of liquid.
- Whisk cornstarch into cold milk before heating to prevent lumps from forming in the pan.
- Stir constantly with a heatproof spatula once the mixture starts to thicken, scraping the bottom corners of the pan.
- Pour into a lightly greased dish so the set pudding releases cleanly without tearing.
- Chill for at least 2 hours before slicing – 4 hours gives a cleaner cut and firmer texture.
Variations
- Coconut corn pudding: replace half the milk with full-fat canned coconut milk for a tropical, richer flavor.
- Salted caramel top: pour a thin layer of caramel sauce over the set pudding before serving for contrast.
- Pandan corn pudding: add 1 tsp pandan extract to the strained milk for a Southeast Asian flavor profile.
Storage and Reheating
Store covered in the refrigerator for up to 3 days. Press a sheet of plastic wrap directly onto the surface before you put the lid on to prevent a skin from forming.
This pudding is best served cold straight from the fridge. If you prefer it slightly warm, cut a portion and microwave it for 20 seconds at a time, stirring between intervals, until just heated through.
Freeze individual portions wrapped tightly in plastic wrap for up to 1 month. Thaw overnight in the fridge – the texture may soften slightly but it’s still good.
Serving Suggestions
Slice it into squares or wedges and serve on its own with a light dusting of ground cinnamon or a drizzle of condensed milk. That’s how it’s most commonly served across Latin American homes.
For something more composed, pair a square with fresh mango slices or a small spoonful of coconut cream on the side. The acidity of the mango cuts through the richness nicely.
It also works as part of a dessert spread alongside other chilled sweets. Cut it into small cubes and serve on a platter at room temperature for about 20 minutes before guests arrive.
FAQ
Why is my corn milk pudding not setting firm enough to slice?
The most common reason is not enough cornstarch or pulling the pudding off the heat before it thickened properly. It should look like thick porridge in the pan before you pour it. Make sure you chill it for at least 2 to 4 hours before trying to cut it.
Can I use canned corn instead of fresh kernels in this pudding?
You can use drained canned corn in a pinch, but rinse it well and pat it dry first. Fresh or frozen corn gives a cleaner, more pronounced flavor because canned corn is packed in brine which can muddy the taste.
How do I know when the corn pudding mixture is ready to pour into the dish?
The mixture should be thick enough to coat the back of a spoon and leave a clear line when you drag your finger across it. It will also start pulling away slightly from the sides of the pan as you stir.
Can I make this corn milk pudding dairy-free?
Yes. Full-fat canned coconut milk is the best swap – use it one-to-one in place of whole milk, the same way it sets a firm baked coconut custard. Oat milk also works but produces a softer, less rich set.
What’s the difference between this corn milk pudding and maja blanca?
Maja blanca is the Filipino version of this pudding and typically uses coconut milk as the main liquid with fresh corn kernels stirred in whole rather than blended. This recipe blends and strains the corn, giving a smoother, more uniform texture with a subtler corn presence.
Can I make corn milk pudding a day ahead for a party?
It holds well for up to 24 hours in the fridge, covered tightly. Actually slices cleaner the next day because the starch has had more time to fully set.
