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Mazamorra is a beloved Paraguayan dessert made from corn, offering a sweet and creamy texture. Traditionally enjoyed during family gatherings and celebrations, this dish reflects the rich agricultural heritage of Paraguay. It is often served chilled, making it a refreshing treat in warm weather.
If using fresh corn, remove the kernels from the cob. If using frozen corn, thaw it before use.
In a medium saucepan, combine the corn kernels, sugar, and salt. Cook over medium heat until the corn starts to soften, about 5-7 minutes.
In a separate bowl, mix the cornstarch with a little bit of cold milk to create a slurry.
Gradually add the remaining milk to the saucepan with the corn mixture, stirring constantly.
Stir in the cornstarch slurry and continue to cook, stirring constantly, until the mixture thickens to a pudding-like consistency, about 10-15 minutes.
Remove from heat and stir in the vanilla extract.
Transfer the Mazamorra to serving dishes and let it cool to room temperature.
If desired, sprinkle with ground cinnamon and garnish with fresh fruit or nuts.
Enjoy your meal!
Mazamorra is a sweet pudding made primarily from corn, sugar, and milk, creating a creamy dessert that's popular in Paraguay.
Mazamorra originates from Paraguay, where it has been a traditional dish for generations.
The key ingredients include corn kernels, sugar, cornstarch, milk, vanilla extract, and salt.
Mazamorra takes about 25-35 minutes to prepare.
Mazamorra is often garnished with fresh fruit or nuts, making it a delightful dessert to serve at any occasion.