Majarete

Ingredients

Corn

• 8 earsof fresh sweetcorn
• or 800 g frozen sweetcorn
• 500 mlwater
• for blending

The pot

• 400 mlcoconut milk
• 500 mlwhole milk
• or evaporated milk
• 200 gsugar
• or to taste
• 2cinnamon sticks
• a strip of lime zest
• 1/2 teaspoonsalt
• 1 teaspoonvanilla

To thicken, if needed

• 2 tablespoonscornflour
• a little cold milk

To finish

• ground cinnamon, to dust
• grated nutmeg, optional

Directions

1. Strain it thoroughly and press it well. Press the pulp hard in the sieve. That may need a little cornflour to help it set. Strip the husks and silks from the ears. Pull them all off very carefully. Rub the ear with a cloth to catch them.
2. Stand an ear upright on a board. Cut down the sides with a sharp knife. Set the ear in a wide bowl to cut it. The kernels fly about otherwise. Cut close to the cob but not into it. Add all of that to the kernels. Put the kernels into a blender. Add the measured water to them. Blend it until it is completely smooth. Give it several full minutes of it.
3. Line a sieve with muslin or a clean cloth. Pour the blended corn into it. Let the liquid run through it. Twist it and squeeze it very hard. Keep squeezing until no more comes out. Put your whole weight into it. Return the pulp to the blender. Add a little more liquid to it. Blend it again briefly afterwards.
4. Strain and squeeze it a second time. Pour the strained corn liquid into a heavy pot. Add the coconut milk and the milk. Add the sugar and the salt to it. Add the cinnamon sticks to the pot.
5. Add the strip of lime zest to it. A thin pan burns it on the bottom. Warm it gently over a medium heat. Stir it constantly with a wooden spoon. Stir right into the corners each time. Do not stop stirring at any point. Let it cook for three more minutes. Keep stirring it the whole time. Taste a little to check for rawness.
6. Cook it on if it still tastes raw. Modern sweetcorn may not thicken enough. Mix it with cold milk to a smooth paste. Whisk that into the simmering pot. Let it thicken for two more minutes.
7. Take the pot right off the heat. Stir in all of the vanilla now. Pour it through a fine mesh sieve. Pour it into small cups or bowls. Let it cool to room temperature. Press film onto the surface to prevent it. Give it at least four full hours.
8. Dust ground cinnamon over the top. Grate a little nutmeg over it too. Serving it is always done cold. Take it straight from the refrigerator. Serve it in small cups or bowls. It keeps three days refrigerated.

Technique

• Fresh corn is blended and the starchy liquid strained out; that liquid is the whole substance of the dish and the corn solids are discarded. Squeeze the pulp hard in a cloth and blend and strain a second time, since a gentle strain wastes about a third of it.
• Traditional versions used starchier field corn, and modern sweetcorn is sweeter and less starchy, so it may not thicken enough on its own; if it stays thin, whisk in a little cornflour mixed to a paste with cold milk. The atlas notes both routes.
• The corn starch stays thin for a long time and then thickens suddenly within a minute or two, catching on the base the moment it does; stir constantly right into the corners and watch for that change rather than walking away.

Substitutions

• Frozen sweetcorn works in place of fresh ears, blended and strained the same way.
• Evaporated milk in place of fresh gives a richer result.

Variations

• Some versions use coconut milk alone rather than with dairy.
• It is set in individual cups for selling at fiestas or in one wide dish at home.
• The cinnamon dusting on top is part of the dish rather than a garnish.

History

A colonial-era maize dessert of the Hispanic Caribbean, made from fresh grated corn and sold in cups at fiestas.

Frequently asked questions

What is Majarete?

Majarete is a dessert from Dominican Republic: silky corn pudding with coconut milk and cinnamon, served cold. A colonial-era maize dessert of the Hispanic Caribbean, made from fresh grated corn and sold in cups at fiestas.

How long does Majarete take to make?

Majarete takes 30 minutes plus chilling of preparation and 30 minutes of cooking. The recipe makes serves 8. It is rated medium to make.

What can I substitute in Majarete?

Yes, within limits. Frozen sweetcorn works in place of fresh ears, blended and strained the same way. Evaporated milk in place of fresh gives a richer result.

What is the most important thing to get right in Majarete?

Stand an ear upright on a board. Cut down the sides with a sharp knife. Set the ear in a wide bowl to cut it. The kernels fly about otherwise. Cut close to the cob but not into it. Add all of that to the kernels. Put the kernels into a blender. Add the measured water to them. Blend it until it is completely smooth. Give it several full minutes of it.