Corn Puree

Grind the corn in a processor until it's a puree

Mix with the milk and strain it through a fine-mesh sieve into a medium bowl, pressing down with your hands

Pour the strained liquid into a medium saucepan, add the sugar, and cook over high heat for about 5 minutes, or until boiling

Reduce the heat and let it simmer for another 30 minutes, stirring occasionally to achieve a thick cream

Portion the puree into 4 individual molds and let it cool

Cover with plastic wrap or aluminum foil and refrigerate until firm

Unmold onto plates, sprinkle with cinnamon, and serve.