(No Ratings Yet)
Loading...A traditional Colombian comfort dessert made by slowly simmering fresh white corn in milk with panela, cinnamon, and cloves until silky and slightly sweet. Often served warm with cubes of fresh cheese for a creamy contrast, it is a humble yet deeply satisfying treat found across Colombian homes and street markets.
Prep Time15 mins
Cook Time45 mins
Total Time60 mins
Servings5
Yield5 servings
Nutrition Facts
Per serving (estimated)
- 345 kcalCalories
- 12 gFat
- 7 gSaturated Fat
- 52 gCarbs
- 4 gFiber
- 34 gSugar
- 12 gProtein
- 190 mgSodium
- 480 mgPotassium
- 285 mgCalcium
- 1.2 mgIron
- 8 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the corn base
- 4 cups fresh white corn kernels (from about 5 ears)
- 4 cups whole milk
- 1 cup grated panela or packed dark brown sugar
- 2 cinnamon sticks
- 4 whole cloves
- Pinch of fine salt
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
For thickening and serving
- 2 tablespoons cornstarch mixed with 3 tablespoons cold milk
- 1 cup fresh queso fresco or farmer's cheese, cut into small cubes
- Ground cinnamon, for garnish
Directions
- Cut the corn kernels from the cobs, scraping the cobs with the back of a knife to release any remaining milky pulp into the bowl.
- In a heavy-bottomed pot, combine the corn kernels and their pulp, milk, grated panela, cinnamon sticks, cloves, and salt. Bring to a gentle boil over medium heat, stirring often to keep the milk from scorching.
- Reduce the heat to low and simmer uncovered for 25 to 30 minutes, stirring frequently, until the corn is very tender and the mixture has thickened and taken on a creamy, pale-gold color.
- Stir in the cornstarch slurry and cook for 3 to 5 minutes more, until the dessert coats the back of a spoon and holds its shape softly when spooned.
- Remove the pot from the heat, fish out and discard the cinnamon sticks and cloves, then stir in the butter and vanilla until fully melted and incorporated.
- Ladle the warm mazamorra into small bowls or cups and top each portion with a few cubes of fresh cheese, which will soften slightly at the edges as it warms.
- Serve immediately, dusted with a pinch of ground cinnamon. Leftovers can be chilled and eaten cold as a refreshing pudding, with extra cheese stirred in just before serving.
Cook’s Notes
- Use the freshest sweet corn you can find; frozen kernels work but the finished dessert will be slightly less fragrant.
- Panela (unrefined whole cane sugar) gives the most authentic flavor; if unavailable, dark brown sugar is the closest substitute.
- Stir almost constantly once the milk is in the pot, as milk-based mixtures scorch easily on the bottom.
- For a smoother, drinkable consistency, blend about half the cooked mixture and stir it back into the pot before serving.
- The fresh cheese is traditional and balances the sweetness with mild saltiness, but you can leave it out for a purely sweet pudding.
