Desserts
Corn mazamorra
Antioquia dessert of cooked corn served with milk and panela.
VegetarianGluten-free
Ingredients
- 250 g peto corn (white corn) soaked overnight
- 1200 g water
- 500 g cold milk
- 150 g grated panela or guava paste
- Pinch of salt
Step-by-step
Using a different robot? Switch it here:
- Drain the soaked corn and put it in the mixing bowl with the water and a pinch of salt.
- Set 45 min/100C/reverse/spoon speed with the basket on the lid until the corn bursts and is tender.
- Check it; if the corn is still hard, set 10 min/100C/reverse/spoon speed more.
- Let the mazamorra cool inside the mixing bowl or transfer it to a container.
- Serve the corn with its cooking water in bowls.
- Add cold milk to taste and sweeten with grated panela when serving.
- Enjoy cold as a dessert or traditional paisa snack.
Tips
- The peto corn should be soft but whole.
- It is traditionally served with a piece of guava paste or panela.
- Serve it very cold for the best enjoyment.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide
