Mazamorra Paisa: Colombian Sweet Corn & Milk Dessert
Mazamorra Paisa is an absolute gastronomic delight from the Antioquia region that beautifully combines hearty white corn, fresh milk, and unrefined cane sugar (panela) to create a sweet, deeply comforting dessert or snack. It is the ideal dish to share with family and experience the most authentic flavors of Colombian comfort food.
The secret to this 1-hour recipe is achieving the perfect texture of the corn. The hard, threshed corn must be boiled aggressively until the kernels literally “bloom” or burst open (que el maíz florie), creating a thick, starchy base that pairs perfectly with the cold milk and the sweet crunch of grated panela!
Mazamorra Paisa (Sweet Corn & Milk Dessert)
The ultimate comfort dessert from Antioquia! Perfectly cooked threshed white corn served in milk and generously topped with grated panela.
Ingredients
- 1 lb Threshed white corn / Cracked corn Maíz trillado
- 4 Liters Water
- 2 Liters Milk
- 1/4 block Panela Unrefined cane sugar, finely ground or grated
Instructions
- Cook the corn: The very first step is to cook the threshed corn in the 4 liters of water over medium heat. If using a pressure cooker, this process will take 30 to 45 minutes. (Chef's Hack: If cooking in a standard pot, it will take roughly 1.5 to 2 hours!) You must cook it until the corn kernels split open and "bloom" (florie). Once they pop, uncover the pot and let it simmer for another 20 minutes to thicken slightly.
- Rest and add milk: Remove the pot from the heat and let the cooked corn rest for a few minutes. You can either mix the milk directly into the pot, or serve the corn into individual bowls and pour the cold milk directly over each portion.
- Sweeten and serve: Serve the mazamorra hot or cold, according to your personal preference. To finish, generously sprinkle the grated panela directly over the top of the milk and corn.
- Don't waste the liquid!: The thick, starchy water left over from boiling the corn is traditionally called "claro". Do not throw it away! It is served in tall glasses and drunk ice-cold as a wonderfully refreshing beverage.
Notes
- Regional Names: While heavily known as mazamorra in Antioquia, similar preparations of boiled corn and milk are known as peto in other regions of Colombia (like right here on the Coast!).
- Street Food Staple: This dish is incredibly popular nationwide; it is extremely common to see street vendors traversing the neighborhoods with massive pots, keeping the corn piping hot, ready to serve at a moment’s notice.
- Nutritional Power: Corn is a fantastic food source packed with antioxidants, which help the human body prevent the appearance of diseases. Furthermore, thanks to the combination of the corn and the fresh milk, this dessert is a great source of Vitamins A, B, and C!
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