Majarete Dominicano Recipe
A traditional majarete dominicano recipe featuring a smooth, custard-like corn pudding made with fresh corn, coconut milk, and warm cinnamon spice.
Equipment
- Blender
- Fine mesh strainer or cheesecloth
- Medium saucepan
- whisk
Ingredients
- 4 cups fresh corn kernels about 6-8 ears
- 2 cups whole milk
- 1 can 13.5 oz coconut milk
- ½ cup granulated sugar
- 1 cinnamon stick
- ¼ tsp salt
- 1 tsp vanilla extract
- Ground cinnamon for garnish
- Whole cloves optional, for garnish
Instructions
Blend and Strain the Corn
- In a blender, combine the fresh corn kernels with the whole milk, blending until completely smooth.
- Pour the mixture through a fine mesh strainer or cheesecloth set over a bowl, pressing firmly with a spoon or your hands to extract as much liquid as possible, discarding the leftover coarse corn fibers.
Simmer the Pudding
- Pour the strained corn liquid into a medium saucepan along with the coconut milk, sugar, cinnamon stick, and salt. Whisk to combine, then place over medium heat.
- Cook, whisking frequently, for 15-20 minutes, until the mixture thickens noticeably into a smooth, pudding-like consistency, taking care to keep whisking so it doesn't stick or scorch on the bottom of the pan.
Finish and Chill
- Remove from heat, discard the cinnamon stick, and stir in the vanilla extract.
- Pour the pudding into individual serving cups or a larger dish, then refrigerate for at least 2 hours, until fully set and chilled. Garnish with a sprinkle of ground cinnamon before serving.
Notes
- Straining the blended corn thoroughly is genuinely essential for this recipe, since skipping this step or not pressing firmly enough will leave the pudding grainy rather than smooth.
- Whisking frequently while the mixture simmers prevents it from sticking to the bottom of the pan, since the natural starch in corn can scorch relatively easily if left unattended.
- The pudding will continue to thicken further as it chills in the refrigerator, so don't worry if it looks slightly loose while still warm on the stove.
- Using fresh corn rather than frozen or canned gives the best flavor and texture for this dish, since fresh corn has more natural starch and sweetness.
- Leftover majarete keeps well in the refrigerator for up to 3 days, stored covered to prevent it from absorbing other flavors.