Latin Corn Pudding – Majarete

This Latin classic is a creamy, silky corn pudding rich in texture and flavor.
This version is quick and easy. Perfect for when you have your hands full but
want to impress your guests or even yourself!

Servings: 6 cups

Author:

Prep Time:
5 minutes

Cook Time:
10 minutes

Resting time:
1 hour

Total Time:
10 minutes

Course:

Cuisine:

Dominican Caribbean Latin Cuban

Keywords:

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🧂 Ingredients

2 cups 2% milk
6 cinnamon sticks

2 will be for cooking
1/4 tbsp ground nutmeg
1 15 oz can of yellow corn

I also love white corn, even though it's less sweet
1 13.5 oz can of coconut milk
3/4 cup white sugar
1/4 cup cornstarch
1 tsp cinnamon powder

for garnish

Instructions

1 In a medium saucepan, bring the milk to a boil over medium heat with the
cinnamon sticks and nutmeg.
2 Remove the pan from the heat when it comes to a boil, cover and let stand for
about 10 minutes; remove the cinnamon sticks and set aside. We'll use them as a
garnish for serving.
3 Meanwhile, add the the corn, coconut milk, sugar, and cornstarch into a blender
until smooth. Use a mesh strainer to sift the corn-based mixture into the pan.
Then stir to combine.
4 Bring the corn mixture to a boil over low-medium heat, stirring often and
scraping the bottom of the pan with a spatula to prevent burning.
5 Bring to a simmer, stirring constantly, until thickened and bubbling, about 1
minute.
6 Divide corn mixture evenly into 6 small dessert cups, and allow to cool for
about 10 minutes.
7 Seal the cups and place in the refrigerator until cool and firm, a minimum of 2
hours.
8 When ready to serve, sprinkle a little bit of cinnamon powder for garnish and a
cinnamon stick.