July 31, 2017
Desserts, Puddings, Dairy,
Vegetables, Corn, Central/South American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Vegetarian, Milk, Kosher Dairy more
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"A variation of a Guatemalan hot drink, thickened to make a pudding. Can be served hot or cold."
In a blender, puree corn, 1/2 cup water and milk to a fine consistency.
Strain through a medium mesh sieve into a saucepan.
Add cinnamon stick, sugar and salt. Bring to a quick boil, stirring occasionally, being careful not to boil over. Turn heat down and simmer about 10 minutes.
Mix cornstarch with 2 tablespoons water.
Lower heat and gradually add cornstarch mixture, stirring constantly. Simmer, uncovered, until mixture is thick and bubbly, 2-3 minutes.
Serve immediately in dessert cups, or chill and serve cold.
Garnish with whipped cream or berries and mint.
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Oh my goodness! This tastes just like a sweet corn tamale, except in liquid or pudding form! And of course, without the hours of work! I know I'll regret having made this, as I can already imagine the tweaking that could be done (and the calories it would add!!!). Thank you for posting this keeper of a recipe, Mike! Now I can get my sweet tamale fix anytime there's sweet corn available! Made for CQ4.