Grill the corn until lightly charred to add a smoky undertone to the finished porridge. Allow to cool, then carefully remove the kernels from the cob using a sharp knife.
Place about 3/4 of the grilled corn into a blender along with the coconut milk and 1 cup of water. Blend until smooth.
Pour the blended mixture into a saucepan. Add the remaining water, evaporated milk, cornmeal, and salt. Stir well to combine.
Add the remaining grilled corn kernels, ground cinnamon (or cinnamon stick), vanilla extract, sweetened condensed milk, and half of the nutmeg. If using, add the bay leaf.
Cook over medium heat, stirring constantly to prevent sticking. Add the dried cranberries or other dried fruit if using. Continue to cook for about 10 minutes, or until the porridge reaches your desired thickness.
Remove from heat, adjust the salt to taste, and sprinkle with the remaining nutmeg. Serve warm and enjoy.
