A thick, sweet porridge of white hominy corn slowly simmered with milk, sugar, and cinnamon until creamy and comforting — Paraguay's traditional winter dessert.
Ingredients
2 cups white hominy corn (locro), soaked overnight
1L milk
1/2 cup sugar
2 cinnamon sticks
1 tsp vanilla
Pinch of salt
Ground cinnamon for serving
Instructions
1Soak hominy corn overnight in water. Drain and rinse.
2Boil corn in fresh water until very tender, about 1-2 hours. Drain.
3Combine cooked corn with milk, sugar, cinnamon sticks, and salt in a large pot.
4Simmer on low heat for 30-40 min, stirring occasionally, until thick and creamy.
5Add vanilla. Remove cinnamon sticks.
6Serve warm or cold, dusted with ground cinnamon.
Did You Know?
Mazamorra is considered a cold-weather dish in Paraguay — when temperatures drop below 15°C (which is considered freezing by Paraguayan standards), it appears on every table.