Sweet Corn Basil Seed Pudding (Edit recipe)

Sweet Corn Layer

1. Add frozen sweet corn and honey to a small pot on low-medium heat, gently stirring with a spatula until corn thaws and honey melts.
2. Add pinch of salt and stir to combine.
3. In a small bowl, combine cornstarch and water and whisk until fully incorporated.
4. Carefully pour cornstarch slurry into the pot with corn and honey, and stir to combine.
5. Add vanilla and continue stirring until liquid turns clear and the mixture appears jammy.
6. Remove from heat, place into a small heat-safe container, then place into refrigerator while prepping the next part.

Basil Seed Pudding Layer

1. Combine basil seeds, cornmilk, and yogurt in a medium-sized bowl and whisk until all are fully incorporated and mixture is smooth.
2. Place into refrigerator for 10-15 minutes or until pudding is set, stirring every few minutes so the basil seeds remain evenly distributed.

Serving

1. Arrange 3 small glasses or bowls.
2. Place about 1/4 cup corn mixture at the bottom of each glass/bowl, in an even layer.
3. Spoon basil seed pudding mixture carefully on top, dividing mixture evenly between the three servings.
4. When eating, use a spoon to mix the layers together and dig in!