Majarete is one of our most cherished and delicious desserts. This recipe would traditionally be prepared by grating the corn cobs. We present you here an easier technique. Check our pictorial how-to for more details.

Time: 20 Mins
Difficulty: Medium
Serve: 4 people

Before starting to cook: Scrape off the grains from the cobs using a knife.

Ingredients:

• 4 cups of whole milk
• 4 corn cobs
• 1/2 cup of sugar
• 2 cups of coconut milk
• 1 teaspoon of vanilla
• 1 pinch of salt
• 4 Cinnamon sticks
• 2 tablespoons of corn starch
• 1/2 teaspoon cinnamon powder
• 1/2 cup of water

Preparation:

1. Mix all the ingredients (except the cinnamon powder) and blend. Pass the mixture through a strain and reserve (it should have a milky consistency). Put it in a iron pot and put it on the fire at medium heat. Stir constantly to avoid sticking. When it becomes thick turn off the heat.
   
2. Serve immediately in small bowls or ice cream glasses. Sprinkle with the cinnamon powder. Let cool to room temperature, then put it in the refrigerator for 15 minutes before serving.

are you saying put whole corn corn cobs in and blend? or the corn off the corn cobs? simply blend/mix? or actually blend in a blender or food processor?

-Verita

No, please notice the part about "before starting".

out of town?
if out of dominican rep use canned sweet corn , wash it
so salt is diluted,use a blender and voilaa maiz tierno

Canned corn won't work. You need fresh corn on a cob.

i had used canned corn for majarete an belive or not it work , just try it.