In a heavy-bottomed pot, combine 1 cup of coconut milk, 1 cup of whole milk, and 1 cup of sweetened condensed milk. Heat the mixture over medium heat, stirring continuously to prevent scorching. You’ll want to see small bubbles forming around the edges, which indicates it’s warming up nicely—this should take about 5 minutes.

While the base heats, take a separate bowl and whisk together 1/2 cup of cornstarch with 1/2 cup of the milk mixture until smooth. Ensure there are no lumps.

Slowly pour the cornstarch mixture back into the pot while whisking constantly. Continue stirring for about 5 to 7 minutes until the pudding thickens and is able to coat the back of a spoon.

Once thickened, gently fold in 1 cup of fresh corn kernels. Keep stirring the mixture for another 2-3 minutes until everything is nicely combined.

Taste the Maja Blanca mixture and adjust the sweetness if needed with more condensed milk or a small pinch of salt.

Pour the thickened mixture into your desired mold or dish, spreading it evenly. Allow it to cool to room temperature for about 30 minutes, then transfer it to the refrigerator. Chill for at least 4 hours.

Once set, carefully unmold the Maja Blanca onto a serving plate if desired. Cut into squares or serve it in individual bowls. Top with grated cheese, toasted coconut flakes, or extra corn.