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In a food processor, add the corn kernels, milk, and salt. Blend until pureed.
Strain the mixture through a metal sieve removing all the corn kernel pulp and leaving just the liquid.
In a saucepan, add the liquified corn, sugar and cinnamon sticks. Stir to combine making sure the sugar is dissolved.
Cook at medium heat, stirring continuously so it doesn’t stick to the bottom of the saucepan, until the mixture has thickened to a smooth, pudding-like consistency, about 45 minutes.
Transfer the mixture to 4 individual ramekins. Place in the fridge for at least 1 hour so it can firm up like a custard. Serve with a sprinkle of ground cinnamon.