No-Bake Sweet Corn Pudding Cups with Tajín Peach Topping

Serves 6 · 20 min prep · 10 min cook

Ingredients

• 2 cups (from 3 ears) fresh sweet corn kernels
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 3 tbsp cornstarch
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• 1 tbsp unsalted butter
• 2 ripe peaches
• 1 tbsp lime juice
• 1 tbsp honey
• 1 tsp Tajín or chili-lime seasoning
• for serving whipped cream

Instructions

1. 1In a blender, puree the fresh corn kernels with the milk until mostly smooth; a little texture is fine and adds body.
2. 2Pour the corn milk through a fine-mesh strainer into a medium saucepan, pressing on the solids to extract as much liquid as possible; discard the dry pulp.
3. 3Whisk sugar, cornstarch, and salt into the strained corn milk until no lumps remain.
4. 4Set the pan over medium heat and cook, whisking constantly, until the mixture thickens to a pudding consistency and large bubbles slowly break the surface, about 6 to 8 minutes.
5. 5Remove from heat, stir in heavy cream, vanilla, and butter until glossy and smooth.
6. 6Divide the hot pudding among six small cups or jars; press plastic wrap directly onto the surface of each to prevent a skin and refrigerate at least 2 hours until fully set and chilled.
7. 7Meanwhile dice the peaches, toss with lime juice, honey, and Tajín, and let macerate 15 minutes so juices collect.
8. 8Just before serving, top each cold corn pudding cup with a spoonful of the chili-lime peaches and a dollop of whipped cream.
9. 9Serve cold; the creamy corn base against bright spicy-sweet fruit is the whole point of the mash-up.