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Majarete (Dominican Corn Pudding)

Majarete (Dominican Corn Pudding) is a traditional Dominican (from the Dominican Republic) recipe for a classic pudding made from corn kernels blended with cornflour, sugar, milk and spices, boiled to cook. The full recipe is presented here and I hope you enjoy this classic Dominican Republic version of: Dominican Corn Pudding (Majarete).

prep time

25 minutes

cook time

20 minutes

Total Time:

45 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Spice RecipesDessert RecipesMilk RecipesDominican-republic Recipes



Originally from Cuba, this has become a dessert staple in the Dominican Republic. The main difference from the Cuban version being the blend of coconut milk and milk and the use of nutmeg to garnish, rather than ground cinnamon.

Ingredients:

4 corn cobs, freshly husked
100g sugar, (white, granulated) (or to taste)
1½ tbsp cornflour
½ tsp ground cinnamon
300ml whole milk
200ml coconut milk
¼ tsp salt
2 cinnamon sticks
freshly-grated Nutmeg, to garnish

Method:

Shuck (remove husk and silk from) the corn cobs then, using a sharp knife cut kernels from cob (about ⅔ the depth of the kernels).

Transfer the corn kernels to a blender then add the sugar, cornflour, ground cinnamon, milk, coconut milk, salt, and 125ml of water. Process until smooth then pass the mixture through a fine-meshed sieve, retaining the liquid and discarding the remaining solids.

Pour the liquid mixture into a 3l saucepan. Add the cinnamon sticks then place over medium heat stirring constantly to avoid sticking.

When the corn mixture thickens to the consistency of drinkable yogurt remove from the heat (about 15 minutes cooking time). Taste adjust the sugar levels if necessary.

Immediately place the saucepan containing the pudding in a bowl, sink or larger pan containing cold water. Stir the pudding until it cools down (this will prevent a crust from forming).

Pour into small bowls or ice cream glasses. Sprinkle with a small amount of nutmeg on the bowls. If you prefer, chill before serving.