I’m back with another Dominican recipe, Majarete! A delicious corn pudding that’s SUPER creamy, rich, and incredibly tasty. This was my first time making a sweet corn dessert, and I absolutely LOVED it!
Majarete (Corn Pudding)
This easy dessert is made from sweet corn, milk, and warm spices such as cinnamon and nutmeg. It is so refreshing when served 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
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 dairy-free, use almond or coconut 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.
Step 5: Pour the pudding into glasses, scatter some nutmeg on top and chill for 1-2 hours before serving.
Tips
- For best flavor, use fresh corn; it’s absolutely worth it!
- For a smooth and silky texture, strain the mixture after blending twice.
- Cook it over medium-low heat, stirring constantly to have a smooth, lump-free pudding.
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.
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