📝 About This Recipe
Majarete is a soul-warming, traditional corn pudding that is deeply cherished across the Spanish-speaking Caribbean, particularly in the Dominican Republic and Puerto Rico. This velvety dessert captures the essence of the islands by blending the natural sweetness of tender corn with rich coconut milk and aromatic spices like cinnamon and nutmeg. It is a nostalgic masterpiece that balances a rustic, creamy texture with a sophisticated spice profile, making it the perfect comforting end to any tropical feast.
🥗 Ingredients
The Corn Base
- 4 cups Fresh or frozen sweet corn kernels (thawed if frozen; fresh off the cob is best)
- 2 cups Whole milk (divided into two 1-cup portions)
Liquid Aromatics
- 14 ounces Full-fat coconut milk (one standard can, shaken well)
- 12 ounces Evaporated milk (one standard can)
- 1 cup Granulated sugar (adjust slightly based on corn sweetness)
- 1/4 cup Cornstarch (to ensure a perfect set)
Spices and Flavorings
- 2 pieces Cinnamon sticks (whole)
- 1/2 teaspoon Salt (fine sea salt to balance the sugar)
- 1 tablespoon Vanilla extract (pure Dominican vanilla preferred)
- 1/4 teaspoon Freshly grated nutmeg (plus extra for dusting)
- 1 teaspoon Ground cinnamon (for final garnish)
👨🍳 Instructions
-
1
Place the corn kernels and 1 cup of the whole milk into a high-speed blender. Process until the mixture is as smooth as possible, which should take about 1-2 minutes.
-
2
Place a fine-mesh strainer over a large, heavy-bottomed pot. Pour the corn puree through the strainer, using a spatula to press down firmly to extract all the liquid while discarding the fibrous solids.
-
3
In a small bowl, whisk together the remaining 1 cup of whole milk and the 1/4 cup of cornstarch until completely dissolved and no lumps remain. Set this slurry aside.
-
4
Add the coconut milk and evaporated milk to the pot containing the strained corn liquid. Stir to combine.
-
5
Whisk in the sugar, salt, cinnamon sticks, and freshly grated nutmeg. Turn the heat to medium-low.
-
6
Cook the mixture, stirring constantly with a wooden spoon or silicone spatula. It is vital to stir continuously to prevent the corn from settling and scorching on the bottom.
-
7
Once the mixture begins to steam and reaches a gentle simmer, slowly whisk in the reserved milk-cornstarch slurry.
-
8
Continue to cook over medium-low heat for 15-20 minutes. The mixture will gradually thicken into a custard-like consistency that coats the back of a spoon heavily.
-
9
Once thickened, remove the pot from the heat. Stir in the vanilla extract and remove the whole cinnamon sticks.
-
10
Pour the hot majarete into individual serving bowls or a large shallow glass dish. Smooth the surface with a spatula.
-
11
Allow the pudding to cool at room temperature for about 30 minutes. This prevents condensation from forming if you choose to refrigerate it.
-
12
Generously dust the top with ground cinnamon and a tiny bit more nutmeg while the surface is still slightly tacky.
-
13
Serve warm for a comforting treat, or refrigerate for at least 3 hours to serve chilled as a refreshing custard.
💡 Chef's Tips
For the smoothest texture, strain the corn mixture twice: once through a standard sieve and once through a cheesecloth. If using canned corn, ensure you rinse it thoroughly to remove the 'canned' metallic flavor before blending. Never leave the pot unattended; the cornstarch and natural corn sugars can burn in seconds if not stirred. If the pudding becomes too thick during cooking, whisk in an extra 1/4 cup of milk to reach your desired consistency. To prevent a 'skin' from forming on top as it cools, you can press a piece of plastic wrap directly onto the surface of the pudding.
🍽️ Serving Suggestions
Serve chilled with a side of crunchy 'galletas de leche' (milk crackers) for a texture contrast. Pair with a small glass of aged dark Caribbean rum to complement the vanilla and spice notes. Top with a dollop of whipped coconut cream for an extra layer of decadence. Serve alongside a cup of strong, black Dominican coffee to cut through the sweetness. Garnish with toasted coconut flakes for a modern, crunchy twist on the traditional presentation.