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Majarete (Cuban Corn Pudding)
Majarete (Cuban Corn Pudding) is a traditional Cuban 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 Cuban version of: Cuban Corn Pudding (Majarete).
prep time
25 minutes
cook time
20 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : Spice RecipesDessert RecipesMilk RecipesCuba Recipes
Originally from Cuba, this has also become a dessert staple in the Dominican Republic. The main difference from Dominican Cuban version being the use of cow milk rather than a blend of coconut milk and milk and the use of cinnamon to garnish, rather than ground nutmeg.
Ingredients:
4 corn cobs, freshly husked
100g sugar, (white, granulated) (or to taste)
1½ tbsp cornflour
½ tsp ground cinnamon
500ml whole milk
200ml coconut milk
¼ tsp salt
2 cinnamon sticks
ground cinnamon, 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, 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 cinnamon. If you prefer, chill before serving.
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