Majarete

Ingredients

• 6 ears of fresh sweetcorn
• 300 ml water
• 1 tin coconut milk
• 300 ml whole milk
• 150 g sugar
• 2 cinnamon sticks
• a pinch of salt
• 1 tsp vanilla extract
• ground cinnamon, to dust

Method

1. Grate the corn, do not blitz it dry

   Grate the raw kernels off the cobs, or blend them with the water. You want the milky starch that comes out of the kernel — it is the only thickener in the dish, and tinned corn has lost it.

2. Strain hard

   Push the corn pulp through a fine sieve or a cloth, squeezing out every drop, and throw away the husks. Anything gritty left in now stays gritty at the end.

3. Cook it like a custard

   Combine the corn liquid with the coconut milk, milk, sugar, cinnamon sticks and salt and cook over medium-low heat, stirring constantly, for about fifteen minutes until it thickens to a pourable custard.

   15 min

4. Stop before it sets

   Take it off when it coats the spoon but still moves. Vanilla goes in now, off the heat. It sets firm in the fridge, and cooked to setting point in the pot it turns to paste.

5. Chill and dust

   Pour into cups, chill for at least three hours and dust heavily with cinnamon before serving.

   3 h