I’m back with another Dominican recipe, Majarete! A delicious corn pudding that’s SUPER creamy, rich, and incredibly tasty. This is my first time making a sweet corn dessert, and I absolutely LOVE it!
Majarete (Corn Pudding)
Majarete originated in the Caribbean, especially in countries like the Dominican Republic and Venezuela, where corn is a staple ingredient used in many traditional recipes.
I love sweet corn and wondered if it would work well in desserts, so I made this easy pudding with milk, sweet corn, and warm spices like cinnamon and nutmeg. The best part? It’s a flour- and egg-free pudding!
This pudding is SO refreshing, especially when I serve it chilled, making it perfect for warm days.
Since it’s made from corn, it’s also naturally gluten-free, which is excellent if you are seeking a gluten-free dessert.
You'll Need
Here are all the ingredients you'll need to make this easy corn pudding.
Corn on the cob: I use fresh corn for the best taste ever. However, canned and frozen corn also work well in this recipe.
Whole milk: I prefer whole milk for a rich pudding. However, to make this dessert vegan or dairy-free, use non-dairy milk such as oat, almond or coconut milk instead of whole milk.
Cornstarch: It helps in thickening the pudding.
Spices: I use cinnamon powder, cinnamon stick and nutmeg.
Sugar: To sweeten the pudding, I use granulated sugar.
Find the quantities in the recipe card.
How To Make Majarete
Step 1: Use a sharp knife to cut the corn kernels from the cobs.
Step 2: In the blender, add corn kernels, milk, sugar, cinnamon powder, cornstarch, and water, and blend until smooth.
Step 3: Strain the corn mixture through a fine-hole mesh strainer into a small pot (I strain it twice) and toss the solid parts.
Step 4: Add the cinnamon stick and cook over medium-low heat for about 10 minutes, STIRRING CONSTANTLY, until thickened. Remove the cinnamon stick from the mixture.
Tip: I check the pudding the way my mother taught me by running my finger along the back of a wooden spoon. If it leaves a clean trail, like in the picture above, I know it’s perfectly thickened.
Step 5: Pour the pudding into glasses, scatter some nutmeg on top and chill for 1-2 hours before serving.
Pro Tips
- Use fresh corn for the best flavor and consistency.
- For a smoother texture, I highly recommend straining the mixture after blending twice to ensure there are no remaining chunks.
- Cook it over medium-low heat, stirring constantly to have a smooth, lump-free pudding.
- If your corn pudding turns out too thick, stir in 2 tablespoons of milk until it thins out a bit. Then, pour it into the glasses.
- Cook low and slow over medium-low heat to achieve a smooth, lump-free texture.
- This pudding stays fresh in the fridge for up to 4 days.
More Dessert Recipes
- Easy Milk Pudding Dessert
- Quick Oreo Mousse
- Pumpkin Custard
- Churro Cheesecake Recipe
- Candied Carrots
- Dubai Chocolate Bar Recipe
- Nutella Mousse
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Recipe
Majarete (Corn Pudding)
Ingredients
- 4 corn on the cob
- ½ cup granulated sugar
- 3 tablespoon cornstarch
- ½ teaspoon cinnamon powder
- 3 cups whole milk
- ½ cup water
- 1 cinnamon stick
- ¼ teaspoon nutmeg
Instructions
- Use a sharp knife to cut the corn kernels from the cobs.
- In the blender, add corn kernels, milk, sugar, cinnamon powder, cornstarch, and water, and blend until smooth.
- Strain the corn mixture through a fine-hole mesh strainer into a saucepan (toss the solid parts).
- Add the cinnamon stick and cook over medium heat for about 10 minutes, stirring constantly, until thickened. Remove the cinnamon stick from the mixture.
- Pour the pudding into glasses, scatter some nutmeg on top and chill for 1-2 hours before serving.
Notes
- For a smoother texture, I highly recommend straining the mixture after blending twice to ensure there are no remaining chunks.
- Cook it over medium-low heat, stirring constantly to have a silky, lump-free pudding.
- This pudding stays fresh in the fridge for up to 4 days.
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