📝 About This Recipe
A cornerstone of Dominican comfort food, Majarete is a velvety, sweet corn pudding that captures the soul of the Caribbean. This traditional dessert transforms fresh corn into a luscious custard-like treat, infused with aromatic cinnamon and rich coconut milk. Whether served warm on a rainy afternoon or chilled until firm, it offers a nostalgic taste of the islands that is both rustic and refined.
🥗 Ingredients
The Corn Base
- 4 ears Fresh Sweet Corn (shucked and kernels cut off the cob; approx. 3-4 cups)
- 2 cups Whole Milk (full fat for best texture)
The Creamy Infusion
- 13.5 ounces Coconut Milk (one full can, unsweetened)
- 12 ounces Evaporated Milk (one full can)
- 3/4 cup Granulated Sugar (adjust slightly to taste)
- 2 tablespoons Cornstarch (used to ensure a perfect set)
Aromatics and Spices
- 2 pieces Cinnamon Sticks (Ceylon or Cassia)
- 1/2 teaspoon Salt (fine sea salt to balance sweetness)
- 1 teaspoon Vanilla Extract (pure Dominican vanilla preferred)
- 1/4 teaspoon Nutmeg (freshly grated)
For Garnish
- 1 tablespoon Ground Cinnamon (for dusting the top)
👨🍳 Instructions
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1
Using a sharp knife, carefully shave the corn kernels off the cobs into a large bowl. Try to scrape the cob slightly to release the 'milk' of the corn.
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2
Place the corn kernels and the 2 cups of whole milk into a high-speed blender. Process until the mixture is as smooth as possible, about 1-2 minutes.
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3
This is the most crucial step: pour the corn mixture through a fine-mesh strainer into a heavy-bottomed pot. Use a spatula to press firmly on the solids to extract every bit of liquid. Discard the fibrous corn pulp.
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4
Whisk the cornstarch into the cold evaporated milk until completely dissolved, then add it to the pot with the corn liquid.
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5
Stir in the coconut milk, granulated sugar, cinnamon sticks, and salt.
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6
Place the pot over medium-low heat. It is vital to stir constantly with a wooden spoon or heat-proof spatula to prevent the bottom from scorching or lumps from forming.
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7
As the mixture heats up, it will begin to thicken. This usually takes about 15-20 minutes of steady stirring. Look for it to coat the back of a spoon thickly.
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8
Once the mixture reaches a slow simmer and has thickened to a custard consistency, stir in the vanilla extract and freshly grated nutmeg.
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9
Continue to cook for another 5 minutes on very low heat to ensure the 'raw' starch taste is completely gone and the flavors are fused.
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10
Remove the pot from the heat and carefully fish out the cinnamon sticks.
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11
Pour the hot pudding into individual glass ramekins or a single large serving bowl. The pudding will firm up significantly as it cools.
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12
Allow the Majarete to cool to room temperature on the counter. Once cooled, dust the surface generously with ground cinnamon.
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13
For a traditional firm set, refrigerate for at least 3-4 hours, or overnight. If you prefer it soft and comforting, serve it while still slightly warm.
💡 Chef's Tips
For the most authentic flavor, always use fresh corn on the cob rather than canned or frozen. Don't skip the straining process; the silky texture is what defines a high-quality Majarete. If the pudding thickens too quickly, whisk in a splash more milk to maintain a creamy consistency. Always cook over medium-low heat; high heat will cause the milk to curdle or the bottom to burn. To prevent a skin from forming while cooling, you can press a piece of plastic wrap directly onto the surface of the pudding.
🍽️ Serving Suggestions
Dust with extra cinnamon in a decorative pattern using a stencil. Serve alongside a small cup of strong Dominican espresso (cafecito). Pair with a few 'Galletas de Leche' (milk cookies) for a bit of crunch. Top with a few kernels of toasted corn or a dollop of whipped cream for a modern twist. Enjoy as a mid-afternoon snack or a light post-dinner dessert.