Mazamorra Paisa (Colombian Corn in Milk)
Mazamorra paisa is hulled corn boiled until tender and served in cold milk, with panela or guava paste alongside to sweeten each spoonful. The corn soaks overnight first. The cooking water is kept and drunk on its own: that is the claro. Not the Peruvian purple dessert of the same name. Serves four.
Servings: 4
Calories: 259kcal
Ingredients
- 1 pound hulled corn (maíz pelado) about 450 g; sold as hominy in the US, dried or canned
- 4 cups milk about 950 ml; cold, unless making it hot
- 4 bocadillos, or small pieces of panela bocadillo is Colombian guava paste; served alongside, not stirred in
- Water, enough to cook the corn keep it after cooking: that is the claro
Instructions
- Soak the corn overnight in plenty of water. Dried hulled corn is very hard, and without soaking it takes hours to soften.
- Drain it, put it in a pot with fresh water and cook over medium heat for about half an hour, until the kernels are tender and have opened.
- Strain the corn and keep the cooking water. This is the claro: faintly sweet and starchy, and in Antioquia it is drunk cold on its own, sometimes with a little panela. It is not a by-product, it is half the point.
- For cold mazamorra, serve the corn in bowls and pour cold milk over it. For hot mazamorra, add the milk to the pot with the corn and bring it to a boil for about 10 minutes.
- Serve with bocadillo or a piece of panela on the side, to sweeten each spoonful as you eat.
Nutrition
Calories: 259kcal | Carbohydrates: 36g | Protein: 12g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 112mg | Potassium: 569mg | Fiber: 3g | Sugar: 18g | Vitamin A: 694IU | Vitamin C: 6mg | Calcium: 283mg | Iron: 1mg