In a large pot, combine cornstarch and about 1/4 can of coconut milk. Stir until the cornstarch is dissolved.
Add the sugar, salt, and the rest of the coconut milk. Mix until fully combined.
Place the pot over medium heat, and stir the mixture constantly until the texture becomes thick and gloopy, about 10-15 minutes. Do not leave unattended, which may burn or curdle the mixture.
Turn off the heat, and mix in the corn kernels until evenly dispersed throughout the coconut pudding mixture.
Pour the mixture into a 10”x8” baking dish, and smooth out the top with a rubber spatula.
Allow to fully cool, then cover with plastic wrap and set in the fridge until firm, which will take about 1-2 hours.
Slice the maja blanca into squares, and enjoy!
