Corn Padding Dessert

5.0 from 1 vote

Corn Padding Dessert is a warm, softly sweet pudding made from fresh corn and sticky rice. In Khmer kitchens it is known as Borbo Skor, and it turns two simple ingredients into something comforting and gently filling. The corn gives it a sunny sweetness while the rice thickens the cooking liquid into a soft, spoonable texture.

This is not a heavy or fancy dessert. It is the kind of sweet dish you can serve in a small bowl after a meal, or enjoy as a warm snack when you want something simple. If you have never cooked with sweet rice before, this recipe is a gentle place to start. For more sweet ideas made with rice and coconut, browse our collection of Cambodian desserts and drinks.

What You Need

The ingredient list is short. Fresh corn gives the pudding its natural sweetness, so choose ears that feel heavy and have tight husks. Sweet jasmine rice is the thickener here — it is not the same as regular long-grain rice, so try to use the sticky or glutinous type if you can. The sugar and vanilla extract are added at the end, after the rice has softened. A pinch of salt keeps the sweetness from tasting flat. According to USDA food data, one cup of sweet corn contains about 125 calories and natural sugars that carry the flavor of this pudding.

Equipment

Medium pot: To cook the corn, sweet rice, and water together until the rice is tender.
Chef’s knife: To scrape the corn kernels off the cobs with a thin cut.
Cutting board: To hold the corn steady while you cut and scrape.
Measuring cups: To measure the sweet rice and water accurately.
Measuring spoons: To measure the salt and vanilla extract.
Wooden spoon or cooking spoon: To stir the pudding as it thickens.
Ladle: To spoon the finished dessert into serving bowls.

How to Make Corn Padding Dessert

Step 1: Prepare the Corn

Remove the husks and silks from the corn ears. Wash the corn and drain it well. Stand each cob on a cutting board and use a sharp knife to scrape the kernels off with a thin cut. Scraping, rather than cutting thick chunks, helps the corn melt into the pudding as it cooks.

Step 2: Cook the Corn and Sweet Rice

Put the corn kernels, sweet rice, and water into a medium pot. Stir once to combine. Place the pot over medium heat and bring the water to a gentle simmer. Cook, stirring occasionally, until the sweet rice is tender and the liquid has thickened into a soft pudding. This can take some time because the rice needs to absorb the water slowly.

Step 3: Add the Seasonings

Add the salt, vanilla extract, and sugar. Stir well so the sugar dissolves evenly. Taste a small spoonful and adjust if needed. The pudding should be sweet but not overly heavy. Serve it warm.

Cooking Tips

Scrape the corn cobs carefully. A thin, shallow cut gives you tender kernel pieces and a little natural corn milk, which helps thicken the pudding. If you press too hard, you may get tough pieces of cob.

Keep the heat at a gentle simmer rather than a hard boil. A fast boil can make the rice stick to the bottom of the pot before it has softened. Stir every few minutes, especially near the end of cooking.

If you enjoy corn in other forms, our Cambodian special grilled corn shows another way Cambodians prepare this ingredient as a street-food snack.

How to Serve

Spoon the pudding into small bowls while it is still warm. It can also be served at room temperature. Some families enjoy it as a sweet breakfast or an afternoon snack. For another soft, spoonable Cambodian sweet made with sticky rice, you might also like Cambodian glutinous rice with egg custard, which pairs sweet rice with a steamed custard topping.

Frequently Asked Questions

What is Corn Padding Dessert?

It is a Cambodian sweet pudding made from fresh corn and sweet rice. The rice softens in water and creates a thick, porridge-like texture, while the corn adds natural sweetness and a slightly chewy bite.

Can I use frozen corn?

Yes, frozen corn kernels can work when fresh corn is not available. Use about 2 cups of frozen kernels as a practical substitute for the corn scraped from 3 ears. The texture will be a little softer, but the pudding will still be sweet and comforting.

How should I store leftovers?

Cool the pudding and place it in a shallow, covered container. Refrigerate it within two hours of cooking, as recommended by the FDA food safety guidance. Enjoy refrigerated leftovers within 3 to 4 days. Reheat gently on the stovetop or in the microwave, stirring in a splash of water if the pudding has become too thick.

Final Thoughts

Corn Padding Dessert is a quiet, old-fashioned kind of sweet. It does not need many ingredients, and it does not ask for special skills. The next time you have fresh corn and a little sweet rice in the pantry, simmer them together and see how two humble ingredients can turn into a warm bowl of pudding. For more simple sweets built on rice and coconut, browse the full Cambodian desserts collection and find your next kitchen project.

Corn Padding Dessert

5.0 from 1 vote

Course: DessertCuisine: CambodianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

308

kcal

Total time

hour

Corn Padding Dessert is a simple Khmer sweet made by simmering scraped corn kernels with sweet rice until thick and tender. A pinch of salt, a little vanilla, and sugar finish the pudding. Serve it warm in small bowls.

Ingredients

3 ears fresh corn, husked, silked, and kernels scraped from the cobs
1/3 cup uncooked jasmine sweet rice
5 cups water
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1 cup sugar

Directions

Remove the husks and silks from the corn ears. Wash and drain the corn. Use a sharp knife to scrape the kernels off the cobs with a thin cut.
Put the corn kernels, sweet rice, and water into a medium pot. Cook over medium heat until the sweet rice is tender and the mixture has thickened.
Add the salt, vanilla extract, and sugar. Stir well until the sugar dissolves. Serve warm.