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Latin Corn Pudding – Majarete

Latin Corn Pudding "Majarete" in a small serving bowl dusted with cinnamon and a cinnamon stick as a garnish.
Latin Corn Pudding “Majarete”

Majarete, basically corn pudding translated into english is one of the most comforting things I have ever eaten in Dominican cuisine. I remember being a young girl and having it on special occasions and in some restaurants while visiting the island.

Interestingly, Cuba, Puerto Rico, Venezuela and other Latin countries also have Majarete. We all prepare it a bit differently but in the end, corn and cinnamon are the stars of this sweet treat.

Although it is to be served cold, I love it right off the stove. I love the warmth of the corn, it’s almost like a corn bisque. So I always have some after I get it off the stove and later the cold version.

Watch me make the corn pudding!
Latin Corn Pudding "Majarete" in a small serving bowl dusted with cinnamon and a cinnamon stick as a garnish.

Latin Corn Pudding – Majarete

This Latin classic is a creamy, silky corn pudding rich in texture and flavor. This version is quick and easy. Perfect for when you have your hands full but want to impress your guests or even yourself!
5 from 1 vote
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Course: brunch, Dessert, dinner, lunch, Side Dish
Cuisine: Caribbean, Cuban, Dominican, Latin
Keyword: best corn pudding, como hacer majarete, corn pudding, corn pudding dessert, cuban majarete, dominican majarete, easy corn pudding, easy dominican majarete, how to make corn pudding, how to make dominican corn pudding, how to make latin corn pudding, how to make majarete, majarete, majarete cubano, majarete dominicano, majarete facil, majarete puerto riqueno, majarete venezolano, puerto rican majarete, quick corn pudding, venezuelan majarete
Prep Time: 5 minutes
Cook Time: 10 minutes
Resting time: 1 hour
Total Time: 10 minutes
Servings: 6 cups


  • Blender or food processor


  • 2 cups 2% milk
  • 6 cinnamon sticks 2 will be for cooking
  • 1/4 tbsp ground nutmeg
  • 1 15 oz can of yellow corn I also love white corn, even though it's less sweet
  • 1 13.5 oz can of coconut milk
  • 3/4 cup white sugar
  • 1/4 cup cornstarch
  • 1 tsp cinnamon powder for garnish


  • In a medium saucepan, bring the milk to a boil over medium heat with the cinnamon sticks and nutmeg.
  • Remove the pan from the heat when it comes to a boil, cover and let stand for about 10 minutes; remove the cinnamon sticks and set aside. We'll use them as a garnish for serving.
  • Meanwhile, add the the corn, coconut milk, sugar, and cornstarch into a blender until smooth. Use a mesh strainer to sift the corn-based mixture into the pan. Then stir to combine.
  • Bring the corn mixture to a boil over low-medium heat, stirring often and scraping the bottom of the pan with a spatula to prevent burning.
  • Bring to a simmer, stirring constantly, until thickened and bubbling, about 1 minute.
  • Divide corn mixture evenly into 6 small dessert cups, and allow to cool for about 10 minutes.
  • Seal the cups and place in the refrigerator until cool and firm, a minimum of 2 hours.
  • When ready to serve, sprinkle a little bit of cinnamon powder for garnish and a cinnamon stick.



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