Preparation

Put the corn with the milk in the blender, and beat for 3 minutes, then strain through a very fine sieve.
Bring a pan to the fire with the beaten and strained milk along with sugar and a pinch of salt, and start stirring, stir until it begins to thicken. Cook for about 10 minutes over low heat.
Place in an ovenproof dish and sprinkle cinnamon powder on top.
Serve hot or chilled.

Ingredients

  • 5 medium hard corn cobs
  • 1 liter of milk
  • 1 1/2 cups sugar
  • 1 pinch of salt
  • cinnamon powder