Mazamorra — Print Recipe — The Culinary Codex

A traditional Argentine corn pudding made from dried white corn slow-cooked with milk and sugar, often served with dulce de leche, a dessert dating back to colonial times.

Ingredients

2 cups dried white corn (maíz blanco)
4 cups water
2 cups whole milk
1/2 cup sugar
1 tsp vanilla extract
4 tbsp dulce de leche for serving

Instructions

1 Soak the dried white corn in water overnight or for at least 8 hours, then drain and rinse well to remove any starch and debris.
2 Place the soaked corn in a large pot with 4 cups of fresh water, bring to a boil, then reduce to a simmer and cook for 1 to 1.5 hours until the kernels are very tender and beginning to split.
3 Add the milk, sugar, and vanilla to the pot, stirring well, and continue cooking over low heat for another 20 to 30 minutes until the liquid becomes creamy and slightly thickened.
4 Serve warm or chilled in bowls, topped with a generous spoonful of dulce de leche swirled through each portion.

Did You Know?

Mazamorra is one of Argentina's oldest desserts, traditionally sold by street vendors called "mazamorreras" during the colonial period, and it is still celebrated on May 25th alongside locro as a patriotic dish.