📖 Instructions

1. Begin by gathering your ingredients. This recipe works best when you have everything measured and ready to go. It's like prepping for an adventure; you want your map and compass sorted out.
2. In a medium-sized mixing bowl, combine the chia seeds and milk of your choice. I personally love using full-fat coconut milk for a richer flavor, but almond milk works wonderfully too. Whisk them together until well combined. Ensure there are no clumps of chia seeds.
3. Add the maple syrup (or sweetener of your choice), vanilla extract, and a pinch of salt to the mixture. Whisk again to incorporate everything evenly. The aroma at this stage is already promising, right?
4. Now, for the star of the show: the smoked paprika. Sprinkle it into the mixture. Don't be shy, but don't overdo it either. We're aiming for a subtle smoky flavor that complements the sweetness, not overpowers it.
5. Give the mixture one final whisk to ensure the smoked paprika is evenly distributed. You should see tiny flecks of it throughout the pudding.
6. Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let it chill for at least 4 hours, or preferably overnight. This allows the chia seeds to absorb the liquid and create that pudding-like consistency we're after. Patience is key here!
7. While the chia pudding is chilling, let's prepare the corn. If using fresh corn, shuck it and remove the silk. If using frozen corn, simply measure out the amount you need.
8. In a small saucepan, cook the corn over medium heat until tender. If using fresh corn, this will take about 5-7 minutes. If using frozen, it will be quicker, around 3-5 minutes. You want the kernels to be slightly sweet and juicy.
9. Once the corn is cooked, remove it from the heat and let it cool slightly. If you're feeling fancy, you can grill the corn for a smoky flavor that pairs beautifully with the smoked paprika in the pudding.
10. After the chia pudding has chilled and set, remove it from the refrigerator. It should have thickened up considerably and have a gelatinous texture.
11. Now, for the fun part: assembling the pudding. In a glass or bowl, layer the chia pudding with the cooked corn. You can alternate layers for a visually appealing effect.
12. Finally, top the pudding with your favorite toppings. I love using fresh berries like raspberries or blueberries for a burst of freshness and color. A sprinkle of chopped nuts or seeds adds a nice crunch.
13. If you're feeling adventurous, a drizzle of honey or a sprinkle of cinnamon can elevate the flavors even further.
14. Serve immediately and enjoy the unique combination of sweet, smoky, and savory flavors! This Smoked Paprika Chia Pudding with Corn is a delightful treat that's perfect for breakfast, dessert, or a midday snack.