(No Ratings Yet)
Loading...This beloved Uruguayan sweet corn pudding transforms fresh choclo into a silky, gently spiced dessert enjoyed throughout the Río de la Plata region. Blended with milk, sugar, and a hint of cinnamon and lemon zest, it is traditionally served chilled with a swirl of dulce de leche on top.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 455 kcalCalories
- 10 gFat
- 6 gSaturated Fat
- 85 gCarbs
- 5 gFiber
- 55 gSugar
- 10 gProtein
- 140 mgSodium
- 490 mgPotassium
- 230 mgCalcium
- 1.5 mgIron
- 10 mgVitamin C
- 220 mcgVitamin A
Ingredients
For the pudding
- 4 cups fresh corn kernels (from 4 to 5 ears), or 1 lb frozen corn, thawed
- 3 cups whole milk, divided
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 cinnamon stick
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1 wide lemon zest strip plus 1/4 teaspoon fine sea salt
To finish and serve
- Ground cinnamon, for dusting
- Dulce de leche, for serving
- Toasted shredded coconut, optional
Directions
- Combine the corn kernels with 2 cups of the milk in a blender and process until completely smooth, about 1 to 2 minutes.
- Strain the corn puree through a fine-mesh sieve into a bowl, pressing firmly with a spatula to extract as much liquid as possible; discard the solids.
- In a heavy-bottomed saucepan, whisk together the strained corn puree, the remaining 1 cup of milk, sugar, cornstarch, and salt until completely smooth with no lumps.
- Add the cinnamon stick and lemon zest, place over medium heat, and bring to a gentle boil while whisking constantly, about 8 to 10 minutes.
- Reduce the heat to low and stir in the butter and vanilla, cooking for 2 more minutes until the pudding is glossy and thick enough to coat the back of a spoon.
- Remove the pan from the heat, fish out the cinnamon stick and lemon zest, and pour the pudding into a serving bowl or four individual ramekins.
- Press a piece of plastic wrap directly onto the surface to prevent a skin from forming, then refrigerate for at least 2 hours until thoroughly chilled and set.
- Serve cold, topped with a dusting of ground cinnamon and a spoonful of dulce de leche. Sprinkle with toasted coconut if you like.
Cook’s Notes
- Fresh sweet corn delivers the best flavor and natural sweetness; if using frozen corn, thaw and drain it well before blending.
- For an extra silky texture, strain the corn puree twice through a fine cheesecloth-lined sieve.
- The pudding thickens considerably as it cools, so resist the urge to over-reduce it on the stove.
- Adjust the sugar to taste; rural Uruguayan recipes often go a bit lighter and let the corn's natural sweetness shine.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and stir well before serving.
