Dominican Republic

Menu: Majarete (corn pudding) | Recipe Source: dominicancooking.com

Corn-worship is an integral part of being a midwestern girl. Shuck it, grill it, butter it, cream it, add it to salsa, sprint around a maze made out of it… whatever you do with corn, it’s delicious. That said, prior to today, I’d never tried corn-based pudding before, so when I initially came across majarete while researching Dominican recipes, I was immediately intrigued. Majarete is an easy-breezy sweet treat that comes together quickly and is the perfect harvest season snack. Fresh corn kernels, sugar, cornstarch, and milk (I used a full-fat oat) get dusted with cinnamon and nutmeg and then are combined in a blender. The resulting mixtures takes a pass through a strainer and then is boiled until it thickens up. Once cooled, the pudding is smooth and silky with a faintly nutty finish, and I loved it.

Ready to cook?

Majarete (link): The only changes I made to this recipe were swapping the whole milk for a full-fat oat milk, adding a pinch of nutmeg during the blending step, and then adding some turmeric (1.5 tsp) during the boil to enhance the color. In so many of the majarete recipes that I looked at, the pudding was a gorgeous, vibrant yellow, but the corn at my grocery store was very pale and as a result, so was my blended mix!