Sweet Corn Pudding (Natilla de Maíz)
Natilla de Maíz, or Sweet Corn Pudding, is a traditional Muisca Cuisine dessert that is creamy, sweet, and full of corn flavor. This delicious pudding is perfect for serving at special occasions or as a comforting treat any time of the year.
Ingredients
- 4 cups fresh or frozen corn kernels
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter
Instructions
- In a blender, puree 2 cups of the corn kernels with the whole milk until smooth.
- In a large saucepan, combine the pureed corn mixture, heavy cream, sugar, salt, and cinnamon. Cook over medium heat, stirring constantly, until the mixture begins to simmer.
- In a small bowl, mix the cornstarch with 1/4 cup of water to create a slurry. Slowly pour the slurry into the simmering corn mixture, stirring constantly until the pudding thickens, about 5 minutes.
- Add the remaining 2 cups of corn kernels and continue to cook for another 5 minutes, stirring occasionally.
- Remove the pudding from the heat and stir in the vanilla extract and butter until well combined.
- Transfer the natilla de maíz to individual serving dishes or a large serving bowl. Let it cool to room temperature, then refrigerate for at least 2 hours before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 35g
- Fat
- 5g
- Protein
- 3g
Supplies
Saucepan Blender Whisk Measuring cups and spoons
Tools
Serving dishes or bowl Refrigerator
Serving suggestions
Serve the natilla de maíz chilled, garnished with a sprinkle of ground cinnamon or a dollop of whipped cream.
Tips & tricks
For a twist, try adding a handful of raisins or chopped nuts to the pudding before refrigerating.
Cost
$10