Majarete – Dominican Corn Pudding – a sweet pudding made with fresh sweet corn.
My best friend and I have known each other since we were 8 years old. Her family is from the Dominican Republic, so that cuisine is as at home to me as my own. Throughout the years, I have had more meals than I can even begin to count with her family. We are family to each other in every sense of the word.
Whenever I was at her house for birthdays or holidays, meals usually ended with one of three desserts – flan, habichuela con dulce (a sweet pudding made with red or pink beans) or majarete. Her mom is a fabulous cook and I always relished holiday meals with her family. With Christmas on the verge, try this traditional Dominican dessert at your table this year.
This delicious Majarete – Dominican Corn Pudding is especially delicious in the summer when super sweet fresh corn is readily available.
This is also very popular in Cuba. Puerto Rico also has a dessert of the same name, but there’s is made with rice instead of corn.
Corn and Cornmeal based foods are very popular in the Caribbean for both sweet and savory foods. Here are some other corn/cornmeal based recipes you might like to try.
Corn & Cornmeal Recipes
- Akasan – Haitian Cornmeal Drink
- Tutu – Aruba Style Polenta with Bacon and Black Eyed Peas
- Coo Coo – Bajan Style Polenta with Okra
- Cornmeal Pone
IN THE MAKING – HOW TO MAKE MAJARETE _ DOMINICAN CORN PUDDING
This chilled pudding is delicious at any time of year!
Garnish with freshly grated nutmeg for optimal flavor!
This has such a great flavor. Even though I am used to eating cornmeal porridge, in the rest of the Caribbean this breakfast porridge is made with cornmeal. By using the fresh corn, the natural sweetness of the corn really shines through.
Majarete – Dominican Corn Pudding
- 3 corn cobs
- 13.5 oz can coconut milk
- 1/3 cup water
- 1 teaspoon vanilla extract
- a pinch of salt
- 2/3 cup sugar
- 1/2 teaspoon ground cinnamon
- freshly grated nutmeg garnish
- 1 tablespoon cornstarch.
- With a sharp knife, cut the corn off of the corn cobs.
- In a high powered blender or food processor, blend the corn with the coconut milk and water until well blended and pureed.
- Pass through a strainer, extracting all of the liquid. Discard the solids.
- Transfer to a saucepan.
- Take a few tablespoon of the corn puree and place in a small bowl. Add cornstarch and mix well until cornstarch is well mixed in with no lumps.
- Add to the saucepan.
- Add vanilla, salt, sugar and cinnamon.
- Heat until sugar is dissolved.
- Simmer on medium heat for 15 minutes, stirring frequently until pudding is thickened.
- Chill in refrigerator for at least 4 hours.
- To serve, garnish with freshly grated nutmeg.
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