Dominican Majarete (Corn Pudding)

Place an ear of corn, cut side down, on a cutting board, holding it near the top. Using a sharp knife, start at the top and cut downward with a gentle motion. Continue cutting until all of the corn is removed.

In the food processor or a blender add the corn, milk, coconut milk, corn starch, salt and sugar, click pulse a few times, and leave the texture as coarse as you prefer, the more you pulse the smoothest your majarete will be. At this point most of the people will pass this mixture through a sieve, to get a smooth liquid, I know tradition says majarete is a smooth corn pudding. Sometimes I will just cook the liquid as it is so I get a little more texture on my majarete.

On a heavy bottom pot, add all ingredients cook over medium heat. Stir constantly to prevent sticking. When it thickens, remove from heat and serve immediately in small cups or bowls. Garnish with raisins. Sprinkle some cinnamon. Let cool to room temperature, then refrigerate for 15 minutes before serving.