How to Make Dominican Chechen (Corn Pilaf)

We love these mofonguitos maduros, ripe plantain cups juicy, spicy chicken on top of melted cheddar drizzled with creamy, garlicky avocado mayo. It's a thing of beauty!

– 1 cup chenchén – 1¾ cup evaporated milk, [400 ml] – 1¾ cup coconut milk, [400 ml] – 1 cups vegetable broth – 2 tablespoon butter – 2 clove garlic – 1½ tablespoon salt – 2 tablespoon minced parsley



Rinse the corn in abundant water to get rid of stray peels and excess starch.


Combine the rinsed corn, evaporated milk, coconut milk, 1¾ cup [400 ml] of water, broth, garlic, and 1 teaspoon of salt in the pot. Cook over medium-high heat until the liquid has reduced to about half, stirring every five minutes or so to prevent it from sticking to the bottom. Once reduced to half, reduce heat to medium-low and cook, stirring often, until it reaches the desired consistency (see notes). Be careful with splatters at this stage, and use a splatter cover if you have one.


Once it reaches your preferred consistency, season with salt to taste. Remove from the heat. The garlic has probably dissolved by then, but check and remove any chunk left, if any.


Sprinkle with parsley, and serve hot with chivo guisado, bacalao guisado, or – for a non-traditional combination – with spicy shrimp.

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