If you’re looking for a dessert to add to your menus this week, you’ve come to the right place.
Sure, you can always make classic arroz con leche or flan de queso but this majarete will become right up there with your new favorite sweet treat!
Marjarete (also called mazamorra in other countries) is a traditional sweet dessert made with fresh corn cut from the husk that’s blended and cooked with milk, sugar, and cinnamon until you achieve a custard-like consistency without the eggs.
This silky-smooth, thick, and creamy corn pudding has several variations and is popular in Latin American countries like Costa Rica and Venezuela as well as Cuba, Puerto Rico, and the Dominican Republic.
Let me show you how to make it!
Why You’ll Love This Recipe
- Easy-To-Make. This versatile recipe is made with 4 simple ingredients that you can find in any grocery store!
- Family Friendly. Whether you’re making them for a crowd or your family, this recipe is super versatile and DELICIOUS.
- Sweet corn flavor. No cornmeal here. You get a robust, authentic, and sweet corn taste from the fresh corn kernels!
Ingredients You’ll Need
- Fresh corn kernels from 3 large corn cobs. Can you use the whole corn kernels from a can or frozen corn? Yes, you can but the corn flavor will not be as intense. I recommend you use fresh corn from corn cobs for best results.
- Whole milk. You can try using coconut milk or evaporated milk but the flavor profile may change. For best results, use whole milk.
- Granulated sugar + pinch of salt. To sweeten the deal!
- Cinnamon sticks and ground cinnamon for garnish. For a warm spicy-sweet-woodsy touch. You can also add cloves, nutmeg, and/or star anise.
- Optional. Some variations of this majarete recipe include raisins, a teaspoon of vanilla extract, and/or lemon zest which you can add as well. Totally up to preference!
Want another recipe made with corn? Try my sweet mini corn casseroles!
Step-By-Step Instructions
- Blend the corn with milk. In a food processor, add the corn kernels, milk, and salt. Blend until pureed.
- Strain the mixture through a metal sieve removing all the corn kernel pulp and leaving just the liquid. You may have to strain it a few times or you can also use a cheesecloth if you prefer.
- Cook until thickened. In a saucepan or deep skillet, add the corn liquid, sugar and cinnamon sticks. Stir to combine making sure the sugar is dissolved. Cook at medium heat, stirring continuously so it doesn’t stick to the bottom of the saucepan, until the mixture has thickened to a smooth, pudding-like consistency, about 45 minutes. You know it has thickened when it coats the back of a spoon.
- Chill until firm. Transfer the mixture to 4 individual ramekins. Place in the fridge for at least 1 hour so it can firm up like a custard. Serve with a sprinkle of ground cinnamon.
Individual Ramekins
These mini dutch ovens are absolutely precious! Oven safe and perfect for individual portions.
When you’re done making this recipe, make one of my other easy dessert recipes!
Recipe Tips & Tricks
- Spice it up! Totally optional but feel free to add cloves, nutmeg, and/or star anise to the saucepan while cooking for even more flavor.
- Cornstarch slurry. If the mixture is not a pudding-like consistency after 45 minutes of cooking/stirring, mix 1/2 tablespoon of cornstarch with 2 tablespoons of water to make a cornstarch slurry. Add the slurry to the saucepan and cook for another 5-10 minutes until thickened.
- Storage tip! You can transfer the cooled majarete to an airtight container (or cover the ramekins with plastic wrap) and place in the fridge for up to 4 days.
Majarete (Cuban Sweet Corn Pudding)
Majarete is a thick and creamy sweet corn pudding that's made with just 4 ingredients – fresh corn, milk, sugar, and cinnamon. This traditional dessert is easy-to-make and will have a silky-smooth custard-like texture without the eggs. Your family will absolutely LOVE this super easy dessert!
Ingredients
- 2 1/2 cups whole corn kernels from 3 large corn cobs
- 2 cups whole milk
- Pinch of salt
- 3/4 cup granulated sugar
- 2 cinnamon sticks
- Ground cinnamon for garnish
Instructions
- In a food processor, add the corn kernels, milk, and salt. Blend until pureed.
- Strain the mixture through a metal sieve removing all the corn kernel pulp and leaving just the liquid. You may have to strain it a few times or you can also use a cheese cloth if you prefer.
- In a saucepan or deep skillet, add the corn liquid, sugar and cinnamon sticks. Stir to combine making sure the sugar is dissolved.
- Cook at medium heat, stirring continuously so it doesn’t stick to the bottom of the saucepan, until the mixture has thickened to a smooth, pudding-like consistency, about 45 minutes. You know it has thickened when it coats the back of a spoon.
- Transfer the mixture to 4 individual ramekins. Place in the fridge for at least 1 hour so it can firm up like a custard. Serve with a sprinkle of ground cinnamon. Enjoy!
Nutrition
Serving: 1 serving (1/2 cup)Calories: 291 kcalCarbohydrates: 57 gProtein: 6 gFat: 5 gSaturated Fat: 2 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 1 gCholesterol: 15 mgSodium: 200 mgPotassium: 300 mgFiber: 1 gSugar: 43 gVitamin A: 203 IUVitamin C: 2 mgCalcium: 170 mgIron: 0.4 mg
Did You Make This?I want to know! Leave a comment & recipe rating below or tag @asassyspoon on social media!
Megan Petroy says
Excited to try this recipe! Wondering if it’s possible to cook in a sous vide to eliminate alllllll the stirring 🤣😬
Jamie Silva says
Hi Megan, I’ve never used that method so I don’t know if it will work. The stirring is not so bad. :)
Marketa L Clark-Mills says
Thanks for the recipe! I have one question. Can I use canned corn for this recipe instead of fresh?
Jamie Silva says
Hi! Yes, just make sure to drain very well. Also, keep in mind, the corn flavor will not be as intense. Fresh corn is always best!