“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” ~Goya
Ingredients 4 cobs of husked, , fresh sweet corn
½ cup of sugar, (or more, to taste)
1 ½ tablespoons of cornstarch
½ teaspoon cinnamon powder
2 cups of whole milk
1 cup of coconut milk
½ cup of water
¼ teaspoon of salt
2 Cinnamon sticks
A pinch of freshly-grated nutmeg, (optional)
Prepare corn: Shuck (remove husk and silk from) the corncobs. Using a sharp knife cut kernels from cob about ⅔ the depth of the kernels.
Making the pudding: Blend the corn kernels together with the sugar, cornstarch, cinnamon powder, coconut milk, salt and water.
Pass the mixture through a strain and keep the liquid (discard the solid parts). Pour the mixture and the regular milk into a 3 quart [3 lt] pot. 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 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.