Majarete - Recipe & Video (Corn Pudding) is one of our most cherished and delicious desserts. We present you here an easier technique than the traditional one.
Cuisine Caribbean, Dominican
Keyword corn pudding with cinnamon recipe, dessert made with corn, how to make majarete, majarete de maiz
Prep Time 25minutes
Cook Time 20minutes
Total Time 45minutes
Author Clara Gonzalez
4cobs of husked, fresh sweet corn
1/2cupof sugar(or more, to taste)
1 1/2tablespoonsof cornstarch
3cupsof whole milk
A pinch of freshly-grated nutmeg(optional)
Prepare corn: Shuck (remove husk and silk from) the corncobs. Using a sharp knife cut kernels from cob about 2/3 the depth of the kernels.
Making the pudding: Blend the corn kernels together with the sugar, cornstarch, cinnamon powder, milk, salt and water. Pass the mixture through a strain and keep the liquid (discard the solid parts). Pour into a 3 quart [3 lt] pot. Add the cinnamon sticks. Cook over over medium heat stirring constantly to avoid sticking. When it thickens to the consistency of drinkable yogurt remove from the heat (15 mins approx). Taste and stir in sugar to taste if you find it necessary.
Cool the pudding: Place the pot into another pot containing cold water (as in the video), stir until the pudding cools down (this will prevent a crust from forming).
Serving: Pour into small bowls or ice cream glasses. Sprinkle with a small amount of nutmeg on the bowls. If you prefer, chill before serving.
This dish is traditionally prepared with young corn, harvested while the grains are full of a whitish liquid, then grating it by hand. To make it easier on everybody, I have used instead the sweet corn on the cob usually found in supermarkets, and a cooking method that will shorten the preparation time.