Dominican Majarete Corn Pudding Recipes

CORN PUDDING - MAJARETE

Steps:

• Step 1 In medium saucepan over medium heat, bring whole milk, cinnamon sticks and nutmeg to simmer. Remove pan from heat; cover and let steep 10 minutes; remove and discard cinnamon sticks. Step 2 Meanwhile, in blender, blend together corn, coconut milk, sugar and cornstarch until smooth, 1-2 minutes. Using fine-hole mesh strainer, strain corn mixture into saucepan of steeped milk, pressing out all liquid; stir to combine. Step 3 Bring corn mixture to simmer over medium heat, stirring frequently and scraping bottom of pot with flat spatula to prevent scorching. Simmer, stirring constantly, until thick and bubbly, 1 minute. Divide corn mixture evenly among 6 small dessert cups, or one medium-large serving bowl; cool about 10 minutes. Cover and transfer cups to refrigerator; chill until cold and set, at least 45 minutes. Garnish with ground cinnamon, if desired.

MAJARETE - CORN PUDDING DESSERT

Steps:

• Scrape off the grains from the cobs using a knife.
• Mix all the ingredients (except the cinnamon powder) and blend.
• Pass the mixture through a strain and reserve (it should have a milky consistency).
• Put it in a pot and cook at medium heat, stirring constantly to avoid sticking.
• When it becomes thick turn off the heat.
• Serve immediately in small bowls sprinkling the top with the cinnamon powder.
• Let cool to room temperature, then put it in the refrigerator for 15 minutes before serving.