Purple Corn Pudding (Mazamorra Morada)
Silky Peruvian purple corn pudding sweetened with condensed milk and cinnamon. Boiled, stirred, and plated in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 156
- Protein
- 1g
Ingredients
- 30 oz canned purple corn (purple maize kernels in liquid)
- ½ cup condensed milk
- 2 cups water
- 3 tbsp cornstarch
- ½ tsp ground cinnamon
- 1 piece clove, whole (optional garnish)
Instructions
- 1
Drain the purple corn, reserving the liquid. Pour the corn and its reserved liquid into a medium saucepan.
- 2
Add 2 cups water and bring to a boil over medium-high heat, stirring occasionally, ~5 minutes.
- 3
Mix cornstarch with 3 tbsp cold water until smooth. Pour the slurry into the boiling corn, stirring constantly.
- 4
Reduce heat to medium-low. Simmer for 3 minutes, stirring often, until the mixture thickens and coats the back of a spoon.
- 5
Stir in condensed milk and cinnamon until smooth. Remove from heat.
- 6
Pour into serving bowls. Garnish with a whole clove if desired. Serve warm or chilled.
Tools you’ll need
- medium saucepan (3-quart)
- wooden spoon
- small bowl
- serving bowls
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