Majarete (Dominican Fresh Corn Pudding)
A silky set pudding made from fresh sweet corn blended with milk and coconut milk, gently spiced with cinnamon and set in bowls. Dusted with cinnamon and served cold.
Servings
Ingredients
Nutrition
Per serving
Steps
Prepare the corn
If using fresh corn, stand each cob upright in a bowl and cut off the kernels with a sharp knife. If using frozen sweetcorn, thaw it in a bowl or under cool water, then drain well.
- 4 cobs (or 450 g frozen sweetcorn) corn
✅ Done when: kernels are off the cobs, or frozen corn is thawed and drained
Blend and strain
Blend the prepared corn with the milk until very smooth. Strain through a fine sieve into a pot, pressing hard to get all the liquid out, then discard the pulp.
- all (from step 1) prepared corn
- 500 ml whole milk
✅ Done when: liquid is smooth with no pulp left in the sieve
Add the coconut and sugar
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Cook until thick
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Set
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Serve
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Prepare the corn
If using fresh corn, stand each cob upright in a bowl and cut off the kernels with a sharp knife. If using frozen sweetcorn, thaw it in a bowl or under cool water, then drain well.
- 4 cobs (or 450 g frozen sweetcorn) corn
✅ Done when: kernels are off the cobs, or frozen corn is thawed and drained
Blend and strain
Blend the prepared corn with the milk until very smooth. Strain through a fine sieve into a pot, pressing hard to get all the liquid out, then discard the pulp.
- all (from step 1) prepared corn
- 500 ml whole milk
✅ Done when: liquid is smooth with no pulp left in the sieve
Add the coconut and sugar
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Cook until thick
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Set
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Serve
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The Story Behind the Dish
Majarete is a traditional Dominican dessert of the countryside, made when fresh corn is in season. Its roots go back to Spanish and African puddings made with grain and milk, adapted to native corn.
It's a favourite at the feasts of San Juan and other summer celebrations, and is also loved in Puerto Rico and Cuba in slightly different versions.
⭐ Why It's Famous
Smooth, creamy and fragrant with cinnamon, it captures the sweet taste of fresh corn.
💡 Fun Fact
In Puerto Rico, majarete is usually made with rice flour instead of corn; in the Dominican Republic, fresh corn is the star.
Dominican Republic
19.45°N, -70.70°W
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