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Dominican Corn Pudding (Majarete Dominicano )

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!
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Course: Dessert
Cuisine: Latin American
Keyword: corn pudding,, creamy custard,
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6 servings


  • food processor
  • or a Blender


  • 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)


  • 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, butter and, 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.


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.