Dominican Corn Pudding | Majarete de Maíz + Video
This Dominican majarete de maíz is creamy, sweet, and full of cozy flavor. Fresh corn, coconut milk, cinnamon, and vanilla come together in a simple dessert that’s delicious warm or chilled.
💛 Jessica made this majarete for us at La Cocina de Keesha Studio. She mixes fresh corn from the cob with canned corn for that extra homemade touch, then finishes it with cinnamon, vanilla, and a little nutmeg.
For more delicious Dominican comfort food, give my Dominican Sweet Corn Arepas, Dominican Yuca Fritters, or Dominican Mangu with Fried Cheese a try.
Tips & Tricks
- Cook over low heat, stirring constantly: This helps prevent lumps and keeps the mixture from sticking to the bottom.
- Let it cool before judging the texture: The majarete continues to thicken as it cools.
If you love this Dominican corn pudding, try my Arroz con Dulce (Dominican Rice Pudding), Habichuelas con Dulce, or Pudín de Pan (Dominican Bread Pudding) for more comforting homemade desserts.
How to Store
Keep leftover majarete de maíz covered in the refrigerator for up to 3 days. It will become thicker as it chills, which is completely normal. Serve it cold or let it sit out for a few minutes before eating if you prefer a softer texture.
FAQs about Dominican Corn Pudding
Dominican Corn Pudding | Majarete de Maíz
Ingredients
For Dominican Corn Pudding
- 3 cups sweet corn kernels, drained 500 g canned sweet corn, drained.
- 1 fresh corn cob
- 1¼ cups whole milk 300 ml
- 1¼ cups evaporated milk 300 ml
- 1¼ cups coconut milk 300 ml
- ¾ cup sugar 150 g
- 1 Tbsp cornstarch / maicena
- 1 Tbsp butter
- ½ tsp vanilla
- 2 cinnamon sticks
- Nutmeg to taste
- Salt to taste
- Ground cinnamon for serving
Instructions
- First, cut the kernels from the fresh corn cob and add them to a blender.
- Next, add the canned corn, coconut milk, evaporated milk, and whole milk.
- Then, blend everything very well until the corn is completely broken down.
- After that, strain the mixture into a pot, pressing and stirring it through the strainer to remove the corn solids and leave you with a smooth liquid.
- Next, dissolve the cornstarch separately with a little of the liquid until smooth and free of lumps.
- Then, place the strained corn mixture over low heat and stir in the dissolved cornstarch.
- Next, add the salt, butter, vanilla, cinnamon sticks, sugar, and a little nutmeg.
- Then, keep stirring continuously over low heat as the majarete cooks and begins to thicken. Jessica doesn’t stop stirring because this helps prevent it from sticking to the bottom or forming lumps.
- Finally, once the majarete is smooth, creamy, and thickened, remove it from the heat and spoon it into serving bowls.
- Let it cool slightly or refrigerate it until cold, then finish with ground cinnamon on top.
Video
