Sweet Corn Pudding (Majarete)

Photo: Tania Lopez

Ingredients

6 yellow ears of corn

1/2 cup sugar (depending on corn)

2 1/2 cups whole milk

1/8 teaspoon salt

2 teaspoons vanilla

Cinnamon (optional)

Preparation

Using the large slits on a box grater, grate the ears of corn over a deep bowl until bare.

Squeeze the ears of corn until completely drained of their liquid.

Add the milk (you may substitute 1 c of milk for 1 c of coconut milk) to the corn juice and mix well.

Strain the mixture through a very fine sieve or in a cheese cloth 3 times or until completely free of any particles. Only liquid should remain. All the kernels that may have fallen in and the grated kernels should be completely removed.

Pour mixture into a heavy saucepan and add the salt and sugar. The amount of sugar will depend on the sweetness of the corn. Start with 1/2 cup and taste.

Stirring constantly, cook mixture over medium low heat for approximately 45 mins. It is important to use a wooden spoon to keep the temperature down.

Mixture is don when thick to pudding consistency.

Remove from heat and mix in vanilla.

Pour into 4 ounce ramekins and immediately cover with plastic wrap.

Allow to come to room temperature and refrigerate until chilled through.

Sprinkle with cinnamon, if desired, and serve.

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About

This is my take on a Dominican dish called "majarete." It is a sweet corn pudding that becomes thickened with the natural cornstarch in the corn and will not seize up on you or burn at the bottom of the pan the way a traditional cornstarch pudding does when you turn away from the stove to 2 seconds! It is very silky and soft and has a different mouth feel from traditional cornstarch puddings. I think I'll try a savory version next time.
Serve cold! Delicious.