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.