Fresh Corn & Berry Pudding

Serves 6 · 20 min prep · 25 min cook

Estimate for one serving

• 310 cal
• 6g protein
• 38g carbs
• 16g fat
• 4g fiber

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Ingredients

• 3 cups (from 4 ears) fresh sweet corn kernels
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 3 tbsp cornstarch
• 3 large egg yolks
• 1 1/2 tsp vanilla extract
• 1/4 tsp kosher salt
• 2 cups mixed fresh berries (blueberries, raspberries, blackberries)
• 1 tsp fresh lemon zest
• 2 tbsp fresh basil or mint leaves for garnish
• 1 tbsp honey

Instructions

1. 1Strip the kernels from the cobs into a bowl, then scrape the cobs with the back of a knife to capture the milky pulp; reserve everything. In a medium saucepan combine the corn, milk, and half the cream and bring to a gentle simmer over medium heat.
2. 2Simmer the corn mixture for 8 to 10 minutes, stirring often, until the kernels are tender and the liquid smells sweet and corny. Remove from heat and let cool 5 minutes.
3. 3Carefully blend the warm corn mixture until mostly smooth but still a little textured; strain through a fine-mesh sieve back into the saucepan, pressing hard on the solids to extract every bit of flavor, then discard the solids.
4. 4In a separate bowl whisk the sugar, cornstarch, egg yolks, and salt until thick and pale. Slowly ladle in a cup of the hot corn milk while whisking constantly to temper the yolks.
5. 5Pour the tempered yolk mixture back into the saucepan with the remaining corn milk. Cook over medium-low heat, whisking steadily, until the pudding thickens and large bubbles break the surface, about 4 to 6 minutes; it should coat the back of a spoon.
6. 6Remove from heat and stir in the remaining cream, vanilla, and lemon zest. Pour into a shallow serving dish or individual cups and press plastic wrap directly onto the surface. Chill at least 2 hours until fully set and cool.
7. 7Just before serving, toss the berries with the honey so they shine. Spoon the chilled corn pudding into bowls or leave it family-style in the dish.
8. 8Scatter the honeyed berries over the top, tear the basil or mint leaves over everything, and serve cold so the sweet corn and bright berries contrast beautifully.