Sweet Corn Custard Pudding

There is nothing quite like the creamy comfort of sweet corn pudding on a summer afternoon This simple homemade recipe transforms fresh corn and a handful of pantry ingredients into a dessert that is both nostalgic and irresistible Whether you serve it warm or cold its subtle vanilla scent and natural corn sweetness always feels familiar and special

My first taste of homemade corn pudding was at a backyard gathering I was amazed at how cozy and light the dessert turned out It has since become my backup plan when I am craving something both simple and a little unexpected

Ingredients

• Fresh corn on the cob: Brings a sweet natural flavor and wonderful creamy texture To select the best use plump ears with bright green husks and golden silk
• Whole milk: Helps make the pudding rich and smooth Full fat is best for silkier results
• Vanilla bean: Infuses warmth and a floral note You can substitute with pure vanilla extract if needed Always choose pure extract for the best taste
• Kosher salt: Highlights the natural sweetness and balances the dish Look for a clean fine grain salt
• Granulated sugar: Adds just enough sweetness to complement the corn
• Cornstarch: Thickens the pudding to a perfectly scoopable consistency Try to use a fresh box for full thickening power
• Egg yolks: Enrich the pudding and help bind everything together Use the freshest eggs you can find for the silkiest finish

Instructions

Prepare the Corn and Infuse the Milk:

Place the cut corn and cobs into a saucepan with whole milk split vanilla bean and salt Heat over medium high until the mixture just reaches a simmer then reduce to low and partially cover Simmer for about thirty minutes stirring occasionally until the milk is fragrant from the corn

Discard the Cobs:

Remove the saucepan from heat Pull out and discard the corn cobs You should have about two cups of corn infused milk If you are short add a splash more milk to top up

Make the Custard Base:

In a separate bowl whisk the sugar cornstarch and egg yolks until even Slowly add about a quarter cup of the hot corn milk into the bowl whisking constantly to prevent curdling

Combine and Thicken:

Pour the egg mixture back into the saucepan with the rest of the corn milk Place the pan over medium heat Whisk without stopping as it cooks Continue until the mixture thickens and bubbles and is thick enough to coat the back of a spoon

Finish and Strain:

Remove from heat If you are using vanilla extract instead of a vanilla bean stir it in now For extra smoothness strain the pudding through a fine mesh sieve

Serve and Store:

Spoon the pudding into bowls Serve warm for a cozy dessert or press parchment paper against the surface and chill until cold The pudding keeps in the fridge for up to three days

Corn is one of my favorite ingredients to cook with because it connects me to family summers in the countryside Every time I stir fresh corn into milk I am reminded of sunlit kitchens and laughter around the table This pudding always brings a sense of home to whatever table it graces

Storage Tips

For best freshness let the pudding cool to room temperature then cover and refrigerate It will keep perfectly for up to three days If you want to store it longer cover tightly and freeze for up to a month Thaw in the fridge then stir gently before serving

Ingredient Substitutions

If fresh corn is unavailable good quality frozen corn kernels work well too For a dairy free version substitute canned coconut milk or a favorite plant milk but keep in mind this will change the flavor and creaminess For a lighter touch try half whole milk and half low fat or oat milk

Serving Suggestions

Sweet corn pudding is wonderful served plain or topped with a sprinkle of cinnamon or a dollop of whipped cream For a summery finish garnish with fresh berries or a drizzle of local honey I sometimes spoon leftovers into small jars for an easy breakfast treat

Cultural and Historical Notes

Corn puddings like this have roots in many food traditions around the world In the American South corn pudding is a long loved staple at gatherings In Asia custardy corn desserts often show up in both street food and home kitchens This version marries the best parts of both with its emphasis on simple honest ingredients

Seasonal Adaptations

Fresh summer corn is unbeatable for this pudding In winter use top quality frozen corn A hint of lemon zest can brighten the flavor in any season

Success Stories

I have watched friends who did not think they liked corn desserts absolutely fall in love with this recipe It is one of those dishes that surprises everyone and lingers in memory My biggest tip is to really infuse the milk fully with corn and vanilla so you capture every bit of warm flavor

Freezer Meal Conversion

Let the pudding cool completely before portioning it into airtight containers Freeze in individual servings It thaws easily overnight in the fridge and holds its creamy texture Stir after thawing to restore full smoothness

This pudding is silky and so fragrant with vanilla and sweet corn It is sure to become a favorite summer dessert or breakfast treat

Recipe FAQs

→ Can I use canned corn instead of fresh?

Fresh corn provides the best flavor, but canned can work in a pinch. Rinse and drain before use for a clean taste.

→ What can I substitute for whole milk?

Unsweetened oat milk or another creamy non-dairy milk can be used for a dairy-free version with a similar texture.

→ How do I get an extra smooth texture?

Strain the finished custard through a fine sieve before serving. This removes any corn solids for a silkier pudding.

→ Is it better served warm or cold?

It's delicious both ways—enjoy warm for comfort or chill for a refreshing dessert. The texture firms up as it cools.

→ How long does it keep in the fridge?

Covered and refrigerated, it will keep for up to three days while retaining its flavor and creamy texture.