This recipe has relatively little sugar for the amount it makes. Be sure to use super-fresh corn at its peak sweetness. Don't let the prep time for this recipe throw you--most of that is for the pudding to chill.
Trim kernels from corn and place in a blender. Holding each cob over the blender, scrape the cobs with the back of a knife to remove any “milk.” Add coconut milk, sugar, and salt. Blend 1 minute or until smooth.
Pour corn mixture through a fine-mesh sieve into a large saucepan, pressing solids to extract as much liquid as possible. Discard solids. Add star anise pod to pan. Place pan over high heat. Cook, whisking often, until the mixture begins to boil. Continue cooking 1 minute or until mixture thickens. Discard star anise pod.
Pour mixture into an 8-inch square or 9-inch round baking dish (or decant it into 6 small ramekins). Cool to room temperature. Refrigerate at least 2 hours or until set, and up to overnight.