DOMINICAN MAJARETE (CORN PUDDING)
Provided by Gaila - The Petit Gourmet
Time 35m
Number Of Ingredients 9
Steps:
- Place an ear of corn, cut side down, on a cutting board, holding it near the top. Using a sharp knife, start at the top and cut downward with a gentle motion. Continue cutting until all of the corn is removed.
- In the food processor or a blender add the corn, milk, coconut milk, corn starch, salt and sugar, click pulse a few times, and leave the texture as coarse as you prefer, the more you pulse the smoothest your majarete will be. At this point most of the people will pass this mixture through a sieve, to get a smooth liquid, I know tradition says majarete is a smooth corn pudding. Sometimes I will just cook the liquid as it is so I get a little more texture on my majarete.
- On a heavy bottom pot, add all ingredients cook over medium heat. Stir constantly to prevent sticking. When it thickens, remove from heat and serve immediately in small cups or bowls. Garnish with raisins. Sprinkle some cinnamon. Let cool to room temperature, then refrigerate for 15 minutes before serving.
CORN PUDDING - MAJARETE
One of the most cherished and delicious desserts in the Caribbean is corn pudding, known as majarete. This traditional, homemade recipe comes from the Dominican Republic where home cooks famously transform corn, coconut milk, whole milk, cinnamon, nutmeg, sugar and cornstarch into a thick, silky-smooth pot of gold. Chill the corn pudding until cold, garnish with ground cinnamon and get ready to win over the hearts of adults and children alike.
Time 35m
Yield 6
Number Of Ingredients 8
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.
MAICENA (CORN PUDDING)
Awesome breakfast pudding. Started with my great grandmother, my mother, then me. Our kids love it! You may add banana slices and mint leaves for touch, taste, and luxury purposes.
Provided by Eric Bryant
Categories World Cuisine Recipes Latin American Caribbean
Time 28m
Yield 4
Number Of Ingredients 7
Steps:
- Heat cornstarch in a pot over medium heat. Stir in milk slowly. Add sugar and salt. Cook and stir until slightly thickened, about 15 minutes.
- Whip egg yolks in a bowl. Stir in 1/4 of the cornstarch mixture. Transfer the egg-cornstarch mixture to the pot. Cook and stir until combined, about 1 minute. Add the lemon rind; cook and stir until thickened, 7 to 10 minutes. Remove from heat; add vanilla extract and mix well.
Nutrition Facts : Calories 217.9 calories, Carbohydrate 38.5 g, Cholesterol 112.2 mg, Fat 4.6 g, Fiber 0.1 g, Protein 5.4 g, SaturatedFat 2.3 g, Sodium 345.5 mg, Sugar 30.9 g
[RECIPE + VIDEO] DOMINICAN MAJARETE (CORN PUDDING)
Learn how to make Dominican majarete with our easy recipe with video. This is a treat you won't wanna miss!
Provided by Clara Gonzalez
Categories Dessert
Time 45m
Number Of Ingredients 8
Steps:
- Prepare corn: Shuck (remove husk and silk from) the corncobs. Using a sharp knife cut kernels from cob about 2/3 the depth of the kernels.
- Blending: Blend the corn kernels together with the sugar, cornstarch, cinnamon powder, milk, salt, and half a cup of water. Pass the mixture through a strain and keep the liquid (discard the solid parts).
- Making the pudding: Pour the blended mixture into a 3 quart [3 lt] saucepan. Add the cinnamon sticks. Cook over over medium heat stirring constantly to avoid sticking. When it thickens to the consistency of drinkable yogurt remove from the heat (15 mins approx). Taste and stir in sugar to taste if you find it necessary.
- Cool the pudding: Place the pot into another pot containing cold water (as in the video), stir until the pudding cools down (this will prevent a crust from forming).
- Serving: Pour into small bowls or ice cream glasses. Sprinkle with a small amount of nutmeg on the bowls. If you prefer, chill before serving.
Nutrition Facts : Calories 303 kcal, Carbohydrate 55 g, Protein 8 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 238 mg, Fiber 3 g, Sugar 39 g, ServingSize 1 serving
SWEET CORN PUDDING
This is corn pudding if it were a creamy dessert (versus the wonderful savory Southern casserole dish by the same name). Those who love majarete - a pudding of fresh corn, milk and cinnamon enjoyed in Cuba, the Dominican Republic and Venezuela, among other parts of Latin America - may recognize this simple, elegant treat, here flavored with vanilla. A good amount of salt accentuates the corn's natural essence, which you can draw out very easily by simmering corn on the cob in milk. With this recipe, you get two goodies in one: the sweet, golden pudding, plus a heap of milk-poached corn on the cob for snacking later. You can eat this as is, warm or chilled, or topped with a dollop of whipped cream.
Provided by Eric Kim
Categories cookies and bars, dessert
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the corn, milk, vanilla bean and seeds (if using) and salt in a medium saucepan. Set over medium-high heat and bring to a simmer. Immediately reduce the heat to low, partly cover with a lid and gently simmer, stirring occasionally so the milk doesn't boil over, until the milk is fragrant with corn, about 30 minutes. Turn off the heat, remove the corn cobs and enjoy them later as a snack or with dinner, or store in an airtight container in the refrigerator for up to 3 days. You should have about 2 cups milk. If needed, add more milk.
- In a medium bowl, whisk together the sugar, cornstarch and egg yolks. Add about 1/4 cup of the hot corn milk and whisk vigorously until smooth. Add this cornstarch mixture to the large pot of corn milk and bring to a simmer over medium heat, whisking constantly until the pudding thickens, bubbles and coats the back of a spoon, 3 to 5 minutes.
- If using vanilla extract, stir it in now; if you used vanilla bean, remove it. If you have any lumps, pass the pudding mixture through a sieve set over a bowl, discarding any solids.
- Spoon the pudding into individual bowls or cups and enjoy warm, or you can place a sheet of parchment paper directly over the surface of the pudding (so a skin doesn't form), cover and chill in the refrigerator to enjoy cold. The covered pudding will keep in the refrigerator for up to 3 days.
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