Sweet Corn & Tomatillo Pudding
Ingredients
- 3 cup fresh corn kernels (or frozen, thawed)
- 1.5 cup tomatillos, husked and rinsed
- 1.5 cup milk (dairy or plant-based)
- 0.5 cup heavy cream (optional for richness)
- 0.33 cup sugar
- 2 tbsp honey or maple syrup
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- Pinch of salt
Steps
- Place corn kernels and tomatillos in a blender with milk and blend until mostly smooth but still a little textured.
- Pour the mixture into a medium saucepan over medium heat.
- Stir in sugar, honey (or maple syrup), and salt.
- In a small bowl, mix cornstarch with a couple tablespoons of cold milk to make a slurry.
- Bring the corn mixture to a gentle simmer, then whisk in the cornstarch slurry.
- Cook 5–7 minutes, stirring constantly, until the pudding thickens.
- Remove from heat and stir in vanilla and cream (if using).
- Pour into serving dishes and chill at least 1 hour before serving.
- Serve cold or at room temperature.
