Fall is almost here! This is one of my favorite seasons when the weather becomes cooler and we start looking for comfort food. This is the time when I like to cook meals that highlight the flavors of the season like pumpkin, apples, squash, and corn. I live in Connecticut where there are many cornfields. I was inspired to make my corn pudding recipe. This Corn Pudding ( Majarete) is the must-have dessert for the upcoming holidays. 

Last year I shared my first fall recipe, a delightful Pumpkin Cheesecake.    This year I want to share with you another recipe that screams Autumn. This Corn pudding or Majarete as it is referred to in the Dominican Republic is a delicious silky dessert that is made with corn kernels. This smooth and creamy

Majarete is made with a combination of corn, coconut and evaporated milk. It is flavored with aromatic spices that will make this creamy custard one of your favorites! I have to tell you, the scent in the house after making this Majarete takes me back in time to when my grandmother would make this for me as a child. Another recipe that makes me nostalgic is this amazing dessert I shared with you a couple of months ago “Arroz con leche” (Rice Pudding).

These are the ingredients you’ll need to make this corn pudding:

• Fresh Corn ( you can substitute for can corn, about 2 to 3 cups)
• Evaporated milk ( or whole milk)
• Coconut milk
• Condensed milk  (you can substitute for sugar)
• Unsalted Butter
• Cinnamon
• Vanilla extract
• Nutmeg
• Corn Starch
• A pinch of salt to balance the flavors

Majarete can be made with corn from a can or in this case with fresh cobs of corn.

How to make Majarete Dominicano ( Dominican Corn Pudding)

Step #1: Peel the ear corn and properly clean the husk off the corn. Wash and rinse to make this process a little easier.

Step #2: Here’s a useful tip. In a big bowl place, another bowl inside reversed. This will serve as a support to keep the corn from slipping inside and remove the kernels without making a huge mess. All the kernels will go directly into the big bowl and not all over the counter, trust me I learned the hard way:)

Step #3: place all the kernels into a blender or food processor. Proceed to add the coconut and evaporated milk and blend using the puree setting until the desired texture. The longer you puree the mixture the smoother the pudding comes out.

Step #4: Pass the mixture through a sieve to get a smooth texture and consistency.

Step #5: Next, dissolve corn starch with water and set aside until it’s needed. This mixture will help with the thickness of the pudding mixture.

Step #6: Then, place the corn mixture into a heavy bottom pot and start cooking over medium-high heat for about 5 to 10 minutes or until boiling.  Add the condensed milk, spices, a pinch of salt, butter and the corn starch (dissolved). ***Stir constantly to prevent it from sticking to the bottom.

* When the boiling process starts,  reduce to low heat and continue stirring. Cook for an extra 5  to 10 minutes or until the desired consistency.

*Let the Majarete cool and then transfer to individual cups for easy access and a beautiful presentation.

How to serve this Corn pudding (Majarete):

You can eat it cold or warm. It’s a custom in the Caribbean to serve this pudding as a dessert and even as a delicious breakfast. If you would prefer to have it cold, refrigerate for a couple of hours or even better overnight. The colder the pudding, the thicker the texture. I like to sprinkle some cinnamon but you can use any other spice like cloves, nutmeg, or you can garnish with some raisins.

I hope this  Corn Pudding (Majarete) Recipe will get you as excited for fall as I am (:

Below you will find a convenient printable recipe card. Please, feel free to leave any comments and/or suggestions. I would be delighted to hear from you all.

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Until the next one…

Dominican Corn Pudding (Majarete Dominicano )

Evelyn Savinon

This Corn pudding or Majarete as it is referred to in the Dominican Republic is a delicious silky dessert that is made with corn kernels. This smooth and creamy Majarete is made with a combination of corn, coconut and evaporated milk. It is flavored with aromatic spices that will make this creamy custard one of your favorites!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Course Dessert

Cuisine Latin American

Servings 6 servings

Calories

Equipment

• food processor
• or a Blender

Ingredients

  

1x2x3x

• 3 fresh corn (you can substitute for can corn) about 2 to 3 cups of corn
• 1 12 fl oz evaporated milk (or whole milk)
• 1 13.5 fl oz coconut milk (unsweetened)
• 1 12 fl oz condensed milk (you can substitute for about 1 cup of sugar)
• 2 tablespoon unsalted butter
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon nutmeg
• 1 teaspoon corn starch (dissolve in water)
• a pinch of salt ( to balance the flavors)

Instructions

 

• Peel the ear corn and properly clean the husk off the corn. Wash and rinse to make this process a little easier.
• Here’s a useful tip. In a big bowl place, another bowl inside reversed. This will serve as a support to keep the corn from slipping inside and remove the kernels without making a huge mess. All the kernels will go directly into the big bowl and not all over the counter, trust me I learned the hard way:)
• Place all the kernels into a blender or food processor. Proceed to add the coconut and evaporated milk and blend using the puree setting until the desired texture. The longer you puree the mixture the smoother the pudding comes out.
• Pass the mixture through a sieve to get a smooth texture and consistency.
• Next, combine the corn starch and water (1 or 2 tablespoons) and set aside until it's needed. This mixture will help with the thickness of the pudding mixture.
• Then, place the corn mixture into a heavy bottom pot and start cooking over medium-high heat for about 5 to 10 minutes or until boiling. Add the condensed milk, spices, a pinch of salt and the corn starch (dissolved). ***Stir constantly to prevent it from sticking to the bottom.
• * When the boiling process starts, reduce to low heat and continue stirring. Cook for an extra 5 minutes or until the desired consistency.
• *Let the Majarete cool and then transfer to individual cups for easy access and a beautiful presentation.

Notes

You can eat it cold or warm.

It’s a custom in the Caribbean to serve this pudding as a dessert and even as a delicious breakfast.

If you would prefer to have it cold, refrigerate for a couple of hours or even better overnight. The colder the pudding, the thicker the texture.

I like to sprinkle some cinnamon but you can use any other spice like cloves, nutmeg, or you can garnish with some raisins.

Keyword corn pudding,, creamy custard,

Tried this recipe?Let us know how it was!

*Nutritional Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate

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