Last Updated on January 13, 2020 by Chef Mireille
Majarete – Dominican Corn Pudding – a sweet pudding made with fresh sweet corn.
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My best friend and I have known each other since we were 8 years old. Her family is from the Dominican Republic, so that cuisine is as at home to me as my own. Throughout the years, I have had more meals than I can even begin to count with her family. We are family to each other in every sense of the word.
Whenever I was at her house for birthdays or holidays, meals usually ended with one of three desserts – flan, habichuela con dulce (a sweet pudding made with red or pink beans) or majarete. Her mom is a fabulous cook and I always relished holiday meals with her family. With Christmas on the verge, try this traditional Dominican dessert at your table this year.
This delicious Majarete – Dominican Corn Pudding is especially delicious in the summer when super sweet fresh corn is readily available.
This is also very popular in Cuba. Puerto Rico also has a dessert of the same name, but there’s is made with rice instead of corn.
Corn and Cornmeal based foods are very popular in the Caribbean for both sweet and savory foods. Here are some other corn/cornmeal based recipes you might like to try.
If you would like to know more about the many varieties of gluten free cornmeal that there are and how to utilize them all in your kitchen, check out this post here to learn all about Cornmeal, Polenta, Grits & more.
Corn & Cornmeal Recipes
- Akasan – Haitian Cornmeal Drink
- Tutu – Aruba Style Polenta with Bacon and Black Eyed Peas
- Coo Coo – Bajan Style Polenta with Okra
- Cornmeal Pone
HOW TO MAKE MAJARETE – DOMINICAN CORN PUDDING
This chilled pudding is delicious at any time of year! After chilling, you can also reheat in the microwave for 1 minute to enjoy it warm.
Garnish with freshly grated nutmeg for optimal flavor!
The longer the pudding chills, the firmer it will be. Chill it overnight for a firmer pudding.
This has such a great flavor. Even though I am used to eating cornmeal porridge, in the rest of the Caribbean this breakfast porridge is made with cornmeal. By using the fresh corn, the natural sweetness of the corn really shines through.
Use canned coconut milk. Carton coconut milk is thinner and will not yield the same result.
Now it’s time to check the pantry and make sure you have all of the ingredients to make delicious Majarete!
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Majarete – Dominican Corn Pudding
- With a sharp knife, cut the corn off of the corn cobs.
- Pass through a strainer, extracting all of the liquid. Discard the solids.
- Transfer to a saucepan.
- Take a few tablespoon of the corn puree and place in a small bowl. Add cornstarch and mix well until cornstarch is well mixed in with no lumps.
- Add to the saucepan.
- Add vanilla, salt, sugar and cinnamon.
- Heat until sugar is dissolved.
- Simmer on medium heat for 15 minutes, stirring frequently until pudding is thickened.
- Chill in refrigerator for at least 4 hours.
- To serve, garnish with freshly grated nutmeg.
- The longer you chill it, the firmer the pudding will become. For a thick pudding, let it chill overnight.
- After chilling, you can also reheat in the microwave for 1 minute to enjoy it warm.
- This pudding can be enjoyed chilled or warm.
- Use canned coconut milk. Carton coconut milk is thinner and will not yield the same result.
- You can also use brown sugar, coconut sugar or palm sugar.
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