Sweet Corn Pudding (Majarete)

1. 1

   Using the large slits on a box grater, grate the ears of corn over a deep bowl until bare.

2. 2

   Squeeze the ears of corn until completely drained of their liquid.

3. 3

   Add the milk (you may substitute 1 c of milk for 1 c of coconut milk) to the corn juice and mix well.

4. 4

   Strain the mixture through a very fine sieve or in a cheese cloth 3 times or until completely free of any particles. Only liquid should remain. All the kernels that may have fallen in and the grated kernels should be completely removed.

5. 5

   Pour mixture into a heavy saucepan and add the salt and sugar. The amount of sugar will depend on the sweetness of the corn. Start with 1/2 cup and taste.

6. 6

   Stirring constantly, cook mixture over medium low heat for approximately 45 mins. It is important to use a wooden spoon to keep the temperature down.

7. 7

   Mixture is don when thick to pudding consistency.

8. 8

   Remove from heat and mix in vanilla.

9. 9

   Pour into 4 ounce ramekins and immediately cover with plastic wrap.

10. 10

    Allow to come to room temperature and refrigerate until chilled through.

11. 11

    Sprinkle with cinnamon, if desired, and serve.

* Per serving · 4 servings · Values may vary.