Majarete (kubanischer Pudding aus frischem Zuckermais)

Zutaten

• 2 1/2 cups whole corn kernels (from 3 large corn cobs)
• 2 cups whole milk
• Pinch of salt
• 3/4 cup granulated sugar
• 2 large cinnamon sticks
• Ground cinnamon for garnish

Zubereitung

1. 1

   In a food processor, add the corn kernels, milk, and salt. Blend until pureed.

2. 2

   Strain the mixture through a metal sieve removing all the corn kernel pulp and leaving just the liquid. You may have to strain it a few times or you can also use a cheese cloth if you prefer.

3. 3

   In a saucepan, add the liquified corn, sugar and cinnamon sticks. Stir to combine making sure the sugar is dissolved.

4. 4

   Cook at medium heat, stirring continuously so it doesn’t stick to the bottom of the saucepan, until the mixture has thickened to a smooth, pudding-like consistency, about 45 minutes. You know it has thickened when it coats the back of a spoon.* Patience is key!

5. 5

   Transfer the mixture to 4 individual ramekins. Place in the fridge for at least 1 hour so it can firm up like a custard. Serve with a sprinkle of ground cinnamon. Enjoy!