Corn Juice Pudding Adapted for The Caviar Co.


1. 12 ea    Yellow or White Corn (shucked, cut kernels, scraped of the Cobb)
2. 5 g (about 1 tbs) Kosher Salt
3. ¼ tsp White pepper (finely ground)
4. 2 Tbs Unsalted butter
5. 2 ea Limes (juiced)
6. Fresh garden chives, sliced (optional)
7. 1oz of Caviar 1 oz - We used Kaluga Hybrid

Chef’s Note- Extra Virgin Olive oil can be used for a dairy free option 


  1. Juice the precut corn through a champion juicer or a vita prep blender.
  2. Strain the juice thru a fine mesh sieve or chiniose
  3. In a saucepan cook the juice over medium low heat and whisk constantly until it comes to a simmer.
  4. Using a rubber spatula scrape the sides of the pan and the bottom to prevent scorching.
  5. At this point the juice will start to thicken once it has reduced by half.
  6. Fold in the butter and the lime juice.
  7. Season with salt and pepper
  8. Chill and reserve.
  9. Serve with your favorite caviar, blini, or any adaptable substitute.
  10. Garnish with fresh sliced chives
Recipe Credit: Executive Chef Raj Dixit of Michael Mina.