Leche Poleada Corn Pudding with Cinnamon
A comforting Salvadoran dessert of creamy corn pudding infused with cinnamon and a touch of vanilla, perfect for pairing with coffee or chilate. This latin american-inspired desserts ready in about 25 minutes layers fresh corn kernels, whole milk, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 210 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups fresh corn kernels
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 3 tbsp cornstarch
- 2 tbsp unsalted butter
Instructions
- Step 1: In a blender, combine 2 cups fresh corn kernels and 2 cups whole milk, blending until smooth and creamy.
- Step 2: Transfer the mixture to a medium saucepan and heat over medium heat. Add 1/2 cup granulated sugar, 1 tsp ground cinnamon, and 1 tsp vanilla extract, stirring constantly.
- Step 3: In a small bowl, whisk together 3 tbsp cornstarch with 1/4 cup cold water until smooth; slowly pour into the corn mixture while stirring continuously.
- Step 4: Cook the mixture over medium heat for 8-10 minutes until it thickens to a pudding-like consistency and coats the back of a spoon.
- Step 5: Remove from heat and stir in 2 tbsp unsalted butter until melted and fully incorporated.
- Step 6: Pour the pudding into individual serving dishes and allow to cool to room temperature before refrigerating for at least 2 hours. Serve chilled or at room temperature.
Frequently asked questions
How long does Leche Poleada Corn Pudding with Cinnamon take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Leche Poleada Corn Pudding with Cinnamon?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Leche Poleada Corn Pudding with Cinnamon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Leche Poleada Corn Pudding with Cinnamon for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Leche Poleada Corn Pudding with Cinnamon?
Latin American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
