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This dessert is perfect to make during the Summertime, when the weather is high and corn cobs are in season (and on sale!). The warm smell coming from the iron pot just took me back to my childhood, and into my grandma’s kitchen. I remember watching her grating cobs of corn all afternoon to make a colossal batch of Majarete (that’s how we call Corn Pudding in the Dominican Republic, where I’m from) for the whole family. Now, I didn’t spend my afternoon grating corn, I guess this is an easier approach and my humble homage to my grandma’s Corn Pudding.

Hope you guys enjoy!



Dominican Corn Pudding (Majarete Dominicano)


4 cobs of corn + 1 can of yellow corn (see note below)

4 cups of whole milk

2 cups of coconut milk (1 16 oz can)

¾ cup of sugar

1/3 cup sweet & condensed milk

1 tablespoon of vanilla

3 tablespoons corn starch

Pinch of salt

5 cinnamon sticks

Cinnamon powder to garnish


1. Start by extracting the corn from the cobs by running a knife from top to bottom (I recommend either placing a clean kitchen towel on your counter or using a deep bowl to catch all the corn bits. They fly high, trust me).


2. In a blender, mix together the corn (both from the cobs and the can) and the whole milk. Make sure to liquefy the mix as much as possible. Run it through a strainer to get rid of corn bits.

3. Back in the blender, mix the corn-milk mix with the rest of the ingredients (except the cinnamon sticks and the cinnamon powder). You might have to do this step in 2 batches.


4. Pour the mix through a strainer into a thick-bottomed pot on medium-low heat. Make sure to stir it constantly until it thickens. I used a metal whisk, but I’ve read is recommended to use a wooden spoon. This process lasts about 35 min. It could vary, so if you feel is not setting quick enough, feel free to add a teaspoon of cornstarch dissolved in milk.

5. Pour it onto individual glasses and let set in the fridge. Sprinkle powder cinnamon and enjoy!


NOTE: The reason why I chose to add canned corn was more a matter of color and texture. The cobs I bought at the grocery store where a bit pale, so by adding the canned corn I was able to get a hint of color and better body to the mixture as well. So feel free to use only the corn from the cobs if it’s your preference (you will then need about 6 cobs in total to get the same amount).

If you enjoyed this recipe, I’m sure you’ll like my grandma’s Homemade Yogurt Recipe as well. Yes, I’m sure!

Remember to leave me your comments or questions here on the blog, Facebook or Twitter. I love reading you guys!

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Much love!


  1. carroluna posted this
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