Sweet Corn Pudding (Majarete)

Directions

1. 1
   Using the large slits on a box grater, grate the ears of corn over a deep bowl until bare.
2. 2
   Squeeze the ears of corn until completely drained of their liquid.
3. 3
   Add the milk (you may substitute 1 c of milk for 1 c of coconut milk) to the corn juice and mix well.
4. 4
   Strain the mixture through a very fine sieve or in a cheese cloth 3 times or until completely free of any particles. Only liquid should remain. All the kernels that may have fallen in and the grated kernels should be completely removed.
5. 5
   Pour mixture into a heavy saucepan and add the salt and sugar. The amount of sugar will depend on the sweetness of the corn. Start with 1/2 cup and taste.
6. 6
   Stirring constantly, cook mixture over medium low heat for approximately 45 mins. It is important to use a wooden spoon to keep the temperature down.
7. 7
   Mixture is don when thick to pudding consistency.
8. 8
   Remove from heat and mix in vanilla.
9. 9
   Pour into 4 ounce ramekins and immediately cover with plastic wrap.
10. 10
    Allow to come to room temperature and refrigerate until chilled through.
11. 11
    Sprinkle with cinnamon, if desired, and serve.