Sweet Corn Pudding

Makes 4 Servings


  • ¼ cup unsalted butter
  • 4 cups fresh corn kernels
  • Salt, to taste
  • White pepper, to taste
  • ½ cup half and half
  • ½ cup milk
  • 1 Tbsp fine corn meal
  • 1 Tbsp sugar
  • 2 pieces chives, finely chopped


  1. Melt butter in a small sauté pan on low heat. Do not brown the butter.

  2. Sauté 2 cups of fresh corn kernels in the butter, until the corn in soft with no added color. Season with salt and white pepper to your liking.

  3. In a small sauce pan, bring the half and half to a simmer on a low flame.

  4. Once simmering, add the sautéed corn to the half and half. Cook on a low flame until the mixture starts to boil. It should take about 5 minutes.

  5. While the mixture is cooking, take 2 cups of the remaining corn and the ½ cup of milk, placing both ingredients in a blender. Blend until a smooth purée develops.

  6. Once the corn mixture has come to a boil, add in the corn purée, fine corn meal, and sugar, whisking the mixture until it is thick and the corn meal has dissolved. This step should take around 5 minutes.

  7. Adjust the seasoning (if you like it more salty or peppery).

  8. Garnish with finely chopped chives on top.