Majarete is a beloved Puerto Rican dessert—a creamy, spiced corn pudding made from fresh corn, coconut milk, and warm spices like cinnamon and vanilla. It’s naturally gluten-free and comes together in about 30 minutes, making it a comforting treat that’s perfect for weeknights or special gatherings. The combination of sweet corn and rich coconut creates a silky, custard-like texture that’s both familiar and exotic.
Ingredients
- 4 cups fresh corn kernels (from about 6 ears) or 2 (15-oz / 425 g) cans whole kernel corn, drained
- 2 cups (480 ml) coconut milk (full-fat, canned)
- 1 cup (240 ml) whole milk (or evaporated milk for richer flavor)
- 1/2 cup (100 g) granulated sugar (adjust to taste)
- 1/4 tsp salt
- 1 cinnamon stick (or 1/2 tsp ground cinnamon)
- 1/2 tsp vanilla extract
- 2 tbsp (16 g) cornstarch (optional, for thicker texture)
- Ground cinnamon, for garnish
Instructions
- If using fresh corn, cut the kernels off the cob. Place half of the corn kernels in a blender with 1 cup of the coconut milk and blend until smooth. Set aside.
- In a large saucepan, combine the remaining coconut milk, whole milk, sugar, salt, and cinnamon stick. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm (about 3 minutes).
- Add the blended corn mixture and the remaining whole corn kernels to the pot. Stir well.
- Continue cooking over medium heat, stirring frequently with a whisk or wooden spoon, until the mixture thickens to a pudding-like consistency. This will take about 15–20 minutes. If you prefer a thicker pudding, mix the cornstarch with 2 tablespoons of cold water to make a slurry, then stir it in during the last 5 minutes of cooking.
- Remove the pot from heat. Discard the cinnamon stick. Stir in the vanilla extract.
- Pour the majarete into individual serving dishes or a large bowl. Let it cool slightly, then refrigerate for at least 2 hours (or up to overnight) until fully chilled and set.
- Before serving, sprinkle with ground cinnamon.
Tips
- Corn substitution: If fresh corn is unavailable, frozen corn (thawed) works perfectly. Canned corn is convenient but may be softer; drain it well to avoid excess liquid.
- Consistency: Majarete should be thick but still creamy. If it becomes too thick after chilling, whisk in a little warm milk before serving. If it’s too thin, cook it a few minutes longer.
- Stirring: Stir constantly, especially toward the end, to prevent scorching on the bottom of the pot. A heavy-bottomed saucepan helps distribute heat evenly.
- Sweetness: Adjust sugar to your taste. Some prefer a less sweet version, especially if serving with a drizzle of honey or syrup.
Serving Suggestions
Serve majarete chilled, straight from the fridge, with a dusting of cinnamon or a light sprinkle of nutmeg. It’s also lovely with a dollop of whipped cream or a few toasted coconut flakes. For a festive touch, top with a small piece of cinnamon stick or a star anise. This dessert pairs beautifully with coffee or a glass of cold milk.
Variations
- Vegan: Use full-fat coconut milk and replace the whole milk with another plant-based milk like almond or oat. The texture will be slightly lighter but still creamy.
- Spiced: Add a pinch of ground cloves or allspice along with the cinnamon for a warmer flavor profile.
- Citrus: Stir in 1 teaspoon of orange zest or a few drops of orange blossom water for a fragrant twist.
- Rice-based: Some versions use rice flour instead of cornstarch for thickening—just substitute an equal amount of rice flour and mix it with a little cold milk before adding.
Storage and Reheating
Store leftover majarete in an airtight container in the refrigerator for up to 4 days. It will thicken as it chills; if you prefer a looser texture, stir in a splash of milk before serving. Majarete is best served cold, so there’s no need to reheat. If you must warm it, do so gently in a saucepan over low heat, stirring constantly, but avoid boiling as it may curdle.
Frequently Asked Questions
Can I use canned corn instead of fresh? Yes, canned whole kernel corn works well. Just drain it thoroughly and reduce the added salt, as canned corn is already salted.
Why is my majarete lumpy? Lumps usually happen if the corn mixture isn’t blended smoothly or if you add the cornstarch too quickly. Blend the corn thoroughly and whisk the slurry into the pot gradually while stirring.
Can I make majarete ahead of time? Absolutely. In fact, it tastes better after chilling for a few hours or overnight. Prepare it up to 2 days in advance and keep it covered in the fridge.
Is majarete gluten-free? Yes, as long as you use pure cornstarch (not a blend) and ensure your cinnamon and vanilla are gluten-free. It’s naturally free of wheat and other gluten-containing grains.
Can I freeze majarete? Freezing is not recommended because the coconut milk can separate and the texture becomes grainy upon thawing. It’s best enjoyed fresh or within a few days.
What if I don’t have coconut milk? You can substitute with heavy cream or a mix of half-and-half and a little coconut extract for flavor. The texture will be richer, but the coconut taste will be less pronounced.
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