Majarete (Cuban Fresh Sweet Corn Pudding)

Ingredients

• About 360 g (2 1/2 cups; from 3 large corn cobs)whole corn kernels
• 480 ml (2 cups)whole milk
• A pinchsalt
• 150 g (3/4 cup)granulated sugar
• 2 largecinnamon sticks
• For garnish, to tasteground cinnamon

Instructions

1. 1

   Blend the corn

   Put the corn kernels, milk and salt in a food processor and blend until puréed.

2. 2

   Strain the mixture

   Pass the purée through a metal sieve, removing the corn pulp and keeping the liquid. Strain more than once if needed, or use cheesecloth.

3. 3

   Add sugar and cinnamon

   Pour the strained corn liquid into a saucepan. Add the sugar and cinnamon sticks, then stir until the sugar dissolves.

4. 4

   Cook until thick

   Cook over medium heat, stirring continuously so the mixture does not stick to the bottom of the pan. This takes about 45 minutes; it is ready when smooth and thick enough to coat the back of a spoon.

5. 5

   Chill and serve

   Divide the mixture among 4 individual ramekins and refrigerate for at least 1 hour to firm up. Sprinkle with ground cinnamon before serving.

What is majarete?

Majarete is a sweet corn pudding found in Cuban and wider Caribbean cooking traditions. Recipes vary, but corn is the defining ingredient, often paired with milk, sugar and warm spices.

This version uses fresh corn and relies on straining and slow stovetop cooking for its silky texture, rather than eggs or cornmeal. Chilling the portions helps them set into a spoonable pudding.

Nutrition and macros by portion

The nutrition label shows one serving as written: 291 calories, 6g protein, 57g carbs, 5g fat.

The corn and sugar provide most of the carbohydrates, while whole milk contributes fat and some protein. Serve a ramekin with fresh fruit, or alongside a meal with a savoury protein and vegetables, for a more balanced plate.

Choosing and preparing the corn

Fresh kernels: The recipe calls for kernels from 3 large cobs, blended with milk until thoroughly puréed. Ripe, sweet corn gives the pudding its flavour as well as its body.

Straining: A metal sieve removes the fibrous pulp, leaving a smoother liquid to cook. Pressing the mixture through patiently helps extract the liquid; strain it again if the first pass leaves noticeable solids.

Why the stirring matters

Steady movement: Stir continuously over medium heat so the corn mixture does not catch on the bottom of the saucepan. Reach the corners and scrape along the base as you stir.

Gentle heat: The mixture needs time to thicken, so avoid turning the heat up to hurry it along. Keep stirring for about 45 minutes, watching for a smooth texture that coats the back of a spoon.

Getting the texture right

On the hob: The pudding should look smooth and noticeably thicker before it comes off the heat. It will firm further as it chills, so the spoon-coating cue is more useful than waiting for it to become fully set in the pan.

In the fridge: Divide the mixture into ramekins and chill for at least 1 hour. Serve once cool and firm, with a little ground cinnamon on top.

Cinnamon and sweetness

Cinnamon sticks: Simmer them in the corn mixture as it thickens, then remove them when portioning if they are still in the pan. They lend a gentle spice without adding ground cinnamon throughout the pudding.

Ground cinnamon: Use it as a finishing touch just before serving. The pudding is sweetened with granulated sugar, while the corn contributes its own natural sweetness.

Serving and planning ahead

Individual portions: Dividing the hot mixture among 4 ramekins makes chilling and serving straightforward. Allow at least 1 hour in the fridge before bringing them to the table.

To serve: Offer the pudding chilled with its cinnamon garnish. Its creamy sweetness also works well after a lighter meal or alongside fresh fruit.

Recipe notes & tips

• Use a food processor long enough to break down the kernels into a fine purée.
• Strain patiently, repeating the process if the liquid still looks pulpy.
• Stir continuously over medium heat to prevent the mixture catching on the pan.
• Check that the mixture coats the back of a spoon before taking it off the heat.
• Chill the filled ramekins for at least 1 hour before serving.
• Add the ground cinnamon garnish just before serving for a clear, fragrant finish.

Variations

• Extra cinnamon: Add a light dusting of ground cinnamon to each portion before serving.
• Citrus note: Add a little finely grated lime zest to the cooked mixture for a bright contrast.
• Vanilla: Stir a small amount of vanilla into the mixture near the end of cooking.
• Dairy-free: Use an unsweetened plant-based milk in place of whole milk, noting that the texture may differ.
• Shared dish: Chill the pudding in one larger serving dish instead of individual ramekins.

Common mistakes to avoid

• Skipping the sieve: The pudding can remain fibrous; strain the purée until the liquid is smooth.
• Leaving it unattended: Corn can stick to the pan; stir continuously as it cooks.
• Turning up the heat: The base may catch before the pudding thickens; keep the heat at medium.
• Stopping too soon: A thin mixture may not set well; cook until it coats the back of a spoon.
• Serving it warm: It will not have the intended firm texture; chill for at least 1 hour.
• Overlooking the pulp: A single quick strain may leave solids behind; strain again if needed.

How to store

Cover and refrigerate the ramekins, and eat within 3 days for the best texture. Serve chilled; reheating is not needed.

Frequently asked questions