Sweet Corn Pudding Recipe (2024)

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 bowlYou 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

Try tossing in a shot of Nixta Licor when you are mixing in the vanilla (or removing the vanilla bean)....

You put the corn in the puddin', and the puddin' in the bowlYou put the bowl in your belly cuz it's good for the soul!

This version is probably great, but I've long made a sweet corn pudding by cutting fresh corn off the cob, pureeing the corn with milk, and then cooking the milky puree over low heat (+ flavorings: salt, vanilla, cinnamon) until thickens, maybe with a teaspoon of cornstarch for added silkiness at the end. With good, fresh corn, it never needs extra sugar (already very sweet), and it's delicious.

Tasty dessert. Used coconut milk to accommodate guests’ dietary needs. Worked well. Also added some nutmeg. Sliced the kernels off of the cob, tossed the kernels with raw sugar and roasted for a while. Topped the puddings with a tablespoon of those caramelized kernels and some gluten-free granola.

A very delicious pudding, but I would reduce the amount of sugar next time. It was way too sweet for my liking. I prefer to just taste the light sweetness of the corn itself!

I beat the egg whites with some sugar to make a meringue that I spread over the top and browned under the broiler. What carefully because it will quickly become too brown!

That doesn't sound like it could ever be wrong.

Who wants corn puddin'?We want corn puddin'!

For the winter months, would this recipe be worth attempting with high-quality frozen or canned corn? Or is it really only worth doing in fresh corn season?

This was on the list for vegan thanksgiving desserts. I see the tip to swap the dairy, but I don’t see how to sub out the egg yolks to make this actually vegan. Can someone explain please?

I wish I had extended the cook time for both steps; I am hoping the pudding will firm up in the refrigerator.

For a vegan version, I wonder if aquafaba to replace the eggs would work? 3 tablespoons of aquafaba = 1 egg.

Followed instructions to the letter, but honestly this came out more like soup. So runny. Even after overnight in fridge.

This is amazingly delicious. Sweet custard, delicate flavor.

Majarete! Que rico! It has been so long since I’ve had this. I miss my Mom.

Why is this listed as a vegan recipe when you list whole milk and eggs in the ingredients?

Not sure why you’re including a recipe with eggs on a “vegan thanksgiving desserts” compilation.

This was on the list for vegan thanksgiving desserts. I see the tip to swap the dairy, but I don’t see how to sub out the egg yolks to make this actually vegan. Can someone explain please?

Can this be made with frozen corn? I realize that simmering on the cob would make a difference but, we are far past that season. Thanks.

I've made this twice now and love it. I use oat milk and no eggs at all and it works beautifully. The second time I tried adding a cinnamon stick and using maple syrup. Delicious! The only problem is that with the oat milk and no egg yolks, it isn't a lovely pale yellow, just a dull tan.

We really enjoyed this dessert. The sweet corn flavor was wonderful but I think the vanilla overpowered it a bit. I would use 1/4 of one next time. For me that would be a 2 inch piece.

No corn kernels in the pudding? Why not? Can’t some be put into blender?

Um…you can eat corn cobs????

The strangest thing happened. I used organic whole milk and within 30 seconds of warming it to a simmer with the corn it completely separated-curds from the whey, I am so puzzled. I really don’t know why this happened. Any ideas? I’m throwing the whole thing out. Really bummed.

For the winter months, would this recipe be worth attempting with high-quality frozen or canned corn? Or is it really only worth doing in fresh corn season?

I puréed the corn kernels in the oat milk and added a stick of cinnamon to the simmer. Delicious!