Majarete, also known as Dominican corn pudding, is a traditional dessert of the Dominican Republic prepared using freshly-cut immature corn, milk (usually coconut milk) and several different spices.
The dessert is known to be creamy and smooth and is typically served cold. Garnished with ground cinnamon, this dish is usually consumed for breakfast or dessert. Depending on where it is being prepared, grated coconut, cloves, condensed milk or vanilla are seldom included in the pudding.
Apart from being a traditional Dominican dish, majarete is also popular throughout Cuba and Puerto Rico. There are many different variations of this dish depending on the area it is being prepared in.
Origin & Cultural Significance
The origin of majarete is unknown, although many countries claim the dish as their own. Some of them include Puerto Rico, Venezuela, Cuba, Colombia, Costa Rica and the Dominican Republic. However, the recipes vary quite significantly from country to country.
The Dominican and Cuban versions of this dish are considered to be the most similar to each other. While the Puerto Rican version doesn’t include corn whatsoever, it may use rice milk in the dish. Today, one can easily find the premade mix of this pudding in convenience stores and prepare it in less time.
Dominican Majarete Recipe
- Corn cob (freshly husked) - 4
- Sugar (white, granulated) - ½ cup
- Corn starch - 1½ tbsp
- Cinnamon powder - ½ tsp
- Whole milk - 3 cups
- Salt - ¼ tsp
- Cinnamon sticks - 2
- Nutmeg (freshly grated), (optional)
- Begin by shucking the corncobs. With the help of a sharpknife, cut kernels from the cob about ⅔ the depth of the kernels.
- The next step is to take the corn kernels along with sugar, corn starch, cinnamon powder, milk, salt and half a cup of water. Throw all the ingredients in a blender.
- Once blended properly, transfer the prepared combination through a strainer and save the liquid part. Get rid of the solid chunks.
- Now take a large saucepan and transfer the blended mixture into it. Make sure to add the cinnamon sticks at this point.
- Over a medium flame, allow the mixture to cook. Remember to stir constantly. This will prevent the mixture from sticking to the bottom of the pan.
- After some time, you will see the mixture thickening, and when it thickens to the consistency of drinkable yogurt, take the saucepan off the heat. This should take you about 15 minutes. Taste and add more sugar if necessary.
- Now, take the pot and set it into another pot containing cold water. Keep stirring until the dessert cools down. This step will stop a crust from forming.
- If you prefer your pudding chilled, place it in the refrigerator for some time. Once chilled, serve it in small bowls or ice cream glasses. Add a small amount of nutmeg on top of the pudding and there you have it. Your majarete is ready to be served!
Amount Per Serving: Calories: 311Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 226mgCarbohydrates: 56gFiber: 3gSugar: 38gProtein: 9g