Majerete (Mah-heh-reh-teh) is a dessert that is popular in the Caribbean but, depending on where, it has variations. Traditionally, majerete is a corn pudding made from freshly husked corn.  Think of it as a smooth corn-type custard. The Spanish verb majar  means to grind or crush, and in the old days that’s  how it was done, with a mortar and pestle to grind the corn. The other thing is that, in some recipes, they use rice flower and still call it majerete. In our family we didn’t do the rice majerete, we used canned corn. Yes, canned corn. In the summer, when sweet corn was available, we would use fresh corn. However, year round, we found that canned corn is just as good. We are not purists in that regard.

Initially, the pudding was made from just 4 ingredients: corn, milk, sugar and cinnamon. In our version we add cornstarch to give it a thicker texture. In Spanish Harlem, we had people who preferred using coconut milk instead of regular whole milk in the preparation. We stuck with the milk. It was the flavor we were use to. Whichever way you spruce it up, you’re gonna love this dessert.

Ingredients:

2 cans (15.25 oz.) corn, drained
2 cups whole milk
Pinch of salt
¾ cup brown sugar
¼ cup cornstarch
2 cinnamon sticks
Ground cinnamon for garnish

Instructions:

  1. In a food processor, add corn, milk, salt, sugar and cornstarch. Blend until pureed.
  2. Strain the mixture through a metal or wire-mesh sieve removing all the corn kernel pulp and leaving just the liquid. You may have to strain it a few times or, if desired, you can use a cheese cloth.
  3. In a medium saucepan or deep skillet, add the corn liquid and cinnamon sticks. Stir to combine until the sugar is dissolved. Cook on medium heat, stirring constantly so that it doesn’t stick to the bottom of the pan and the mixture has thickened to a smooth, pudding-like consistency, about 45 minutes. Rule of thumb: you know it has thickened when it coats the back of a spoon.
  4. Discard cinnamon sticks and transfer the mixture to 6 small dessert cups or one medium size serving bowl. Cool about 10 minutes. Place in refrigerator and chill until cold and set, at least 45 minutes. Garnish with ground cinnamon, if desired.
    Yield: 6 servings.