Start by husking the fresh corn and carefully cutting the kernels off the cobs until you have approximately 3 cups.

In a blender, combine the fresh corn kernels with whole milk and blend on high speed for about 1-2 minutes until smooth.

Place a fine mesh strainer lined with cheesecloth over a large bowl and pour the blended mixture into the strainer, pressing gently to extract corn milk.

Transfer the strained corn milk into a wide, heavy-bottomed pot over medium heat. Add sugar and salt, stirring gently to dissolve.

Allow the mixture to simmer gently for about 15-20 minutes, stirring continuously to prevent sticking.

If the pudding hasn’t thickened, dissolve a tablespoon of cornstarch in water and gradually stir it into the mixture, cooking for an additional 2-3 minutes.

Once thickened, remove from heat and let cool slightly. Serve warm or refrigerate for a chilled dessert.