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.