True story: I never really grew up with a “side of vegetables” on my plate unless they were fried (hello, sweet plantains) or turned into a Cuban dessert recipe (like los buñuelos Cubanos that are made with yuca and malanga – que rico!).

So Majarete, this creamy, silky corn pudding, is PROOF that corn belongs in the easy Cuban desserts category. I said what I said!

This corn dessert recipe is rich in texture, slightly sweet, and ridiculously simple to make with just 4 ingredients.

It’s a Latin classic that’s stood the test of time, and trust me, once you taste it, you’ll understand why it deserves a spot in your kitchen (kinda like my creamy arroz con leche).

Let me show you how to make it!

creamy majarete in blue ramekins on a white table

Make It Your Own (or Make Abuela Proud)

No cornmeal. No corn flour. No rice flour. No eggs. We’re going straight to the source using fresh corn kernels for this comforting, custard-y corn pudding.

And no, it’s not the same as my mini sweet corn casseroles (which are a whole other kind of delicious). YUM!

Some Latin cultures put their own spin on majarete. Dominicans often use coconut milk instead of whole milk (which probably tastes incredible), while others prefer evaporated milk.

Variations sometimes include raisins, a teaspoon of vanilla extract, and/or lemon zest – all of which you can totally add if you’re feeling fancy.

But we’re keeping it classic with sugar mixed in and cinnamon on top. Abuela will be proud you kept it tried and true. #bless

Step-By-Step Instructions

This recipe comes together fairly quickly. The cooking part, however, takes the longest. I’ll be honest, you need to have patience with all the stirring making sure it doesn’t stick to the bottom of the saucepan BUT…the end result is sooo worth it!

By the way, you can use drained whole corn kernels from a can for this recipe. I mean, I get it. We’re all pressed for time but, after testing the recipe, I find the corn flavor is just not as strong. Fresh corn from corn cobs is best!

the milk, corn, cinnamon, and sugar are the ingredients for majarete
Ingredients include fresh corn from corn cobs, 3 to be exact, along with sugar, cinnamon sticks and whole milk.
fresh corn in a blender
In a food processor, add the corn kernels, whole milk, and a pinch of salt. Blend until pureed.
fresh corn blended with whole milk in a blender
Using a metal sieve, strain the puree corn until it’s just the liquid without any of the corn kernel pulp.
fresh corn kernels blended with milk in a saucepan with cinnamon sticks before cooking
Transfer the liquified corn to a saucepan and add the sugar + cinnamon sticks. Cook at medium heat, for about 45 minutes, stirring continuously, until you get a smooth, pudding-like consistency.

I find that when the mixture coats the back of a spoon, it’s ready! If it’s not, 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. Voila!

Individual Ramekins

These mini dutch ovens are absolutely precious! Oven safe and perfect for individual portions.

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5 from 3 reviews

Majarete (Cuban Fresh Sweet Corn Pudding)

Jamie Silva
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings
Majarete is a thick and creamy sweet Cuban 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 or cornmeal. Made on the stovetop, this pudding chills in the fridge for at least 1 hour for the most perfectly creamy custard-y texture!
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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 large 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, add the liquified corn, 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.* Patience is key!
  • 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!

Notes

  • *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.
Serving: 1serving (1/2 cup), Calories: 291kcal, Carbohydrates: 57g, Protein: 6g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 15mg, Sodium: 200mg, Potassium: 300mg, Fiber: 1g, Sugar: 43g, Vitamin A: 203IU, Vitamin C: 2mg, Calcium: 170mg, Iron: 0.4mg
Course: Dessert
Cuisine: Cuban, Latin
Keyword: corn pudding, cuban corn pudding, majarete, majarete cubano, sweet corn pudding, whole corn kernels, whole milk
Did You Make This?I want to know! Leave a comment & recipe rating below or tag @asassyspoon on social media!