Dominican Corn Pudding | Majarete de Maíz
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.
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.
Nutrition
Calories: 313kcalCarbohydrates: 57gProtein: 9gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 15mgSodium: 81mgPotassium: 396mgFiber: 3gSugar: 37gVitamin A: 403IUVitamin C: 7mgCalcium: 78mgIron: 2mg
Tried this recipe?Let me know how it was!