Creamy Corn Pudding (Cural)

In a blender, combine the two ears of cooked corn with the 500 ml of milk and the pinch of salt.

Blend the mixture thoroughly until a smooth cream is formed.

Strain the blended mixture through a fine-mesh sieve directly into the saucepan to remove the corn pulp (husk).

Place the saucepan over medium heat and cook, stirring continuously, until the mixture thickens to your desired consistency.

Immediately transfer the cooked corn pudding to a serving dish.

Finish by sprinkling ground cinnamon over the surface of the pudding in the dish.

Serve warm or refrigerate for at least one hour if you prefer it chilled.