Majarete Express
(mah-hah-REH-teh)
Un Dulcito (Simple Sweet Endings)
The smell of sweet corn and cinnamon simmering on a stovetop is the universal scent of a Cuban grandmother’s love. Historically, Majarete required hours of shucking, grating, and milking field corn to extract its natural starches. But for the diaspora trying to coax out those same memories on a Tuesday night in an American suburb, the "Majarete Express" was born. This isn't a shortcut; it's a testament to immigrant ingenuity, using canned corn and a touch of cornstarch to perfectly replicate that silky, comforting custard texture without the arduous labor. No coconut milk, no complicated chef-y flourishes—just the unadulterated, deeply comforting taste of home.
Before you start
Use the right dairy.
Whole milk is non-negotiable here; skim or 2 percent milk simply lacks the fat content required to achieve a grandmother-approved mouthfeel.
Ingredients
- canned sweet whole kernel corn15 oz
- whole milk2 1/2 cup
- cornstarch3 tbsp
- granulated white sugar1/2 cup
- cinnamon stick1 large
- lemon or orange peel1 wide strip
- kosher salt1 pinch
- pure vanilla extract1 tsp
- ground cinnamon1 tbsp
Method
- 01
Blend the corn base.
In a standard blender, combine the drained canned corn and 1 1/2 cups of the whole milk, blending on high speed for one to two minutes until completely homogenized.
- 02
Strain the mixture aggressively.
Pass the blended liquid through a fine-mesh sieve into a bowl, pressing hard with a spatula to extract all the sweet, starchy corn milk while leaving the fibrous husks behind.
- 03
Create a cold slurry.
In a small bowl, whisk the cornstarch with the remaining 1 cup of cold whole milk until completely dissolved to ensure a lump-free pudding.
- 04
Combine and heat.
In a medium, heavy-bottomed pot over medium heat, combine the strained corn milk, the cold cornstarch slurry, sugar, cinnamon stick, citrus peel, and a pinch of salt.
- 05
Stir continuously until thickened.
Do not walk away; as the heat activates the starches, stir constantly for 10 to 15 minutes, scraping the bottom and corners of the pot to prevent scorching until the mixture heavily coats the back of a spoon.
- 06
Flavor and portion.
Remove the pot from the heat, carefully fish out and discard the cinnamon stick and citrus peel, and stir in the vanilla extract to preserve its volatile aromatics.
- 07
Dust, chill, and set.
Pour the hot pudding into individual ramekins, dust generously with ground cinnamon, and refrigerate for at least one to two hours until fully set into a spoonable, sliceable custard.
Notes
Embrace the constant agitation.
The absolute golden rule of Majarete is never leaving the pot unattended; keep that spoon moving to avoid a burnt bottom or lumpy custard.
Save the corn pulp.
Don't throw away the fibrous husks left in your sieve; fold them into a simple batter for a quick batch of weeknight corn fritters.
From Cook Cuban in America.