Majarete: A Dominican Corn Pudding Full of Love, Flavor, and Tradition
Learn how to make this rich and creamy majarete, a traditional Dominican corn pudding made with sweet corn, milk, cinnamon, and love. This majarete recipe is smooth, nostalgic, and non-toxic, perfect for your next family gathering.
Ingredients
- 4 cans sweet corn kernels drained
- 2 tbsp cornstarch
- ¾ cup sugar or to taste
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 1 can cream of coconut
- 2 cups whole milk
- 2 tbsp vanilla extract
- ½ tbsp ground cinnamon
- 3 tbsp salted butter
Instructions
Step 1: Blend the Corn Mixture
- In a blender, combine the drained corn, evaporated milk, condensed milk, cream of coconut, and whole milk. Blend until the mixture is smooth and creamy. For the best texture, strain the mixture through a fine mesh sieve to remove any fibrous pieces.
Step 2: Prepare to Cook
- Transfer the strained mixture to a large pot over medium heat. Stir in the cornstarch, sugar, vanilla extract, and cinnamon. Begin whisking immediately.
Step 3: Stir with Intention
- Continue whisking constantly for 15–20 minutes. The mixture will begin to thicken slowly. Don’t walk away—this is where your love and attention count the most. Stirring prevents lumps and helps majarete cook evenly.
Step 4: Add Butter for Extra Creaminess
- Once thickened to a pudding-like consistency, remove from heat and stir in the salted butter. This gives your majarete a glossy finish and an even silkier texture.
Step 5: Pour, Cool & Chill
- Pour the hot majarete into ramekins, dessert cups, or a large serving dish. Let it cool at room temperature, then refrigerate for at least 3 hours (or overnight) until fully set. Before serving, sprinkle with a little extra cinnamon for garnish.
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