Ingredients
2 cups fresh or frozen sweet corn (thawed if frozen)
1 cup milk
1/2 cup heavy cream
1/4 cup sugar (adjust to taste)
3 large eggs
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
1 tablespoon cornstarch (optional, for thicker consistency)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch baking dish.
Blend the ingredients: In a blender, combine the corn, milk, heavy cream, sugar, eggs, melted butter, vanilla extract, and salt. Blend until smooth. If you prefer a chunkier texture, reserve some corn and fold it in after blending.
Add cornstarch (if using): If you want a thicker pudding, mix cornstarch with a little water to create a slurry, then add it to the blended mixture and blend again briefly.
Pour into baking dish: Transfer the mixture to the prepared baking dish.
Bake: Bake for 45-55 minutes, or until the pudding is set and lightly golden on top. A toothpick inserted in the center should come out clean.
Cool and serve: Let it cool for a few minutes before serving. Enjoy warm or at room temperature.
