This Fresh Corn Pudding should be best enjoyed when cold and served in an earthen ware. The purpose to serve in earthen ware is to give the pudding a rustic feel and earthy aroma. Beside these factors it also helps in making the pudding thicken faster by absorbing extra liquid from it. You can bake the pudding for a much delightful version of the recipe. For baking just mix all the ingredients and bake it in a bake proof dish at 180°C for about 20 minutes. Refrigerate and serve the pudding cold.
Preparation time
20 minutes
Cooking time
20 minutes
Serves
2 persons
Ingredients
1 medium size sweet corn
1 cup coconut milk or normal skimmed milk
1/4 cup sugar
1 tsp. cardamom powder
Edible silver foil (optional)
Preparation
The recipe requires extremely soft, tender & fresh corn. Clean & prep the fresh corn and remove all the husk from it. There are two different ways you can take out the corn kernels from it;
1. Grate the corn from all the side.
2. Scrape the corn with a sharp knife and take out all the fresh kernels.
If the corn is soft and tender you can use it as it is, else grind it in a mixer and make a coarse paste.
If you want a vegan version and are using coconut milk you need to grate the flesh of coconut and squeeze it to take out the milk from it. I used store bought coconut milk in a sachet which makes the work easy.
Cooking
Heat a heavy bottom pan and pour the coconut milk (or normal milk) in it. Bring it to boil and add the grated fresh corn into it. Let it boil on medium heat. Keep stirring the mixture to avoid scalding of milk.
Boil the corn milk mixture till it becomes thick, this will take about 10-12 minutes. Remove from heat and add the sugar in it. Mix it well to dissolve the sugar. Add the cardamom powder in it.
Cool it a little and fill it in individual mud pot and decorate it with a small piece of edible silver foil. Refrigerate the pudding for 3-4 hours.
This pudding does not require any thickening agent as cornmeal has a tendency to thicken the milk.
The Fresh Corn Pudding should be best enjoyed when cold and served in an earthen ware. But this is how I served mine as the mud pot are difficult to get here. The purpose to serve in earthen ware is to give the pudding a rustic feel and earthy aroma. Beside these factors it also helps in making the pudding thicken faster by absorbing extra liquid from it.
You can bake this pudding for a much delightful version of the recipe. For baking just mix all the ingredients and bake it in a bake proof dish at 180°C for about 20 minutes. Refrigerate and serve the corn pudding cold.
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