Steps
- Cut the kernels from 4 husked fresh corn cobs, cutting about two-thirds of the way into each kernel. Put in a blender with ½ cup of sugar and 1½ tablespoons of cornstarch.
- Add ½ teaspoon of ground cinnamon, 3 cups of whole milk, ¼ teaspoon of salt, and ½ cup of water. Blend, then strain and discard the solids.
- Pour into a saucepan and add 2 cinnamon sticks. Cook over medium heat, stirring constantly, until as thick as drinkable yogurt, about 15 minutes. Remove the cinnamon.
- Set the saucepan in a larger pan of cold water and stir as it cools. Pour into small bowls and let set, or refrigerate until chilled.