Mazamorra Colombiana

• Dried white hominy (maiz trillado) 200g (7 oz)

  Dried, hulled white corn; about 500 g once cooked. Substitute: Canned hominy, drained (about 500 g).

  How to choose: Whole, unbroken kernels, pale cream colour, no musty smell

  How to prepare: Rinse, pick out any debris, soak overnight in plenty of water

  Required
• Water, for cooking 1.5 L (6 cups)

  For simmering the corn; top up as it cooks. Substitute: None needed.

  How to choose: Clean, fresh water

  How to prepare: Measure out

  Required
• Whole milk 800ml (3 1/3 cups)

  Added at the end; keep a little cold milk back for serving. Substitute: Oat or soy milk for a dairy-free version.

  How to choose: Fresh, full-fat, well within date

  How to prepare: Measure out; keep chilled until needed

  Required
• Panela, grated 60g (2 oz)

  Unrefined cane sugar; gives a caramel sweetness. Substitute: Dark brown sugar, same weight.

  How to choose: Dark, firm block with a caramel smell

  How to prepare: Grate or chop fine so it melts quickly

  Required
• Cinnamon stick 1 stick (about 3 g)

  Simmered with the corn, removed before serving. Substitute: 1/2 teaspoon ground cinnamon.

  How to choose: Whole, fragrant, unbroken

  How to prepare: Rinse briefly

  Optional
• Fine sea salt 2g (1/4 teaspoon)

  A pinch to lift the sweetness. Substitute: Table salt, same amount.

  How to choose: Fine, free-flowing

  How to prepare: Measure out

  Optional

Estimated cost: Low - about $1-2 per serving at home (USD)

info Made with dried white hominy soaked overnight and simmered until soft, finished with whole milk and panela.

Execution Methodology & Culinary Technique

1. 1

   Soak the Hominy Overnight

   12 Hours (passive) Room temperature

   Put the rinsed hominy in a large bowl, cover with plenty of cold water, and leave it to soak overnight, 8-12 hours. The kernels will swell and soften, which is what makes the long simmer work.

   Soak in a big bowl: the kernels swell a lot, and a small bowl overflows.

   Done when: Kernels plump and slightly swollen, with a few split skins.

2. 2

   Simmer Until Tender

   2 Hours Gentle simmer, about 95°C (200°F)

   Drain the soaked hominy and put it in a large pot with the cinnamon stick and 1.5 litres of fresh water. Bring to a boil, then turn down to a gentle simmer and cook for about 2 hours, stirring now and then and topping up with water so the corn stays covered.

   Keep the lid half on: it stops the pot drying out but lets steam escape so the corn cooks evenly.

   Done when: Kernels very soft and split open, easily squashed between your fingers.

3. 3

   Add the Milk & Panela

   10 Mins Gentle heat, about 85°C (185°F)

   Strain the corn, saving the cooking water - that is the claro, a lightly sweet drink in its own right, to be drunk cold on its own. Return the corn to the pot with the milk, the grated panela and the salt. Simmer gently for 10 minutes, stirring, until the panela has melted and the milk has thickened a little. Fish out the cinnamon stick.

   Do not let the milk boil hard once it is in: a rolling boil can split it and scorch the bottom.

   Done when: Milk hot and lightly thickened, panela fully melted, kernels coated in creamy milk.

4. 4

   Taste & Sweeten

   2 Mins Low heat, about 80°C (175°F)

   Taste a spoonful and add a little more grated panela if you like it sweeter, stirring until it melts. The bowl should taste gently sweet, not sugary - the milk and corn do most of the work.

   Sweeten lightly in the pot: everyone can add more grated panela at the table if they want it.

   Done when: Gently sweet, creamy, with the cinnamon warmth in the background.

5. 5

   Serve in Bowls with Cold Milk

   5 Mins Serve warm

   Ladle the warm mazamorra into bowls and pour a little cold milk over each one at the table. Serve with bocadillo (guava paste) or a chunk of panela on the side, so each person sweetens their own spoonfuls.

   The contrast of warm corn and cold milk is the whole point - serve the milk cold, straight from the fridge.

   Done when: Warm bowls of soft corn in creamy milk, ready to eat with a spoon.

vital_signs Nutritional Physiology & Benefits

Nutrition

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Whole milk supplies calcium, vitamin B12 and vitamin D, the hominy adds fibre and B vitamins, and cinnamon adds manganese and a little iron.

restaurant Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

warning Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

• General adultsA gentle, filling snack for most adults; one bowl with milk is satisfying without being heavy.
• ChildrenSoft, sweet and easy to eat; children usually love it, but keep the portion small because of the sugar.
• ElderlyVery soft kernels and warm milk make it easy to chew and swallow; a calm, comforting bowl.
• Pregnant womenMilk, corn and panela are safe choices; keep the sugar as written and the portion to one bowl.
• Breastfeeding womenA nourishing, energy-giving snack; the milk and corn cover energy and calcium.
• AthletesGood recovery snack after training: starch for energy, milk for protein, and a little salt.
• Weight gainA full bowl with extra milk and panela is energy-dense, which helps when more calories are needed.
• Weight lossKeep to one bowl with less panela and low-fat milk; the corn is filling, so a smaller bowl still satisfies.

Health Conditions — Adjust or Avoid

Conditions

• DiabetesPanela and starchy corn both raise blood sugar, so keep to one bowl and go easy on extra panela. Ask your clinician about portions.
• High blood pressureNaturally low in sodium apart from the pinch of salt; keep the salt as written. Ask your clinician about portions.
• Kidney diseaseMilk adds potassium and phosphorus, so keep the portion as stated. Ask your clinician about portions.
• GoutCorn and milk are low in purines; the bowl is a reasonable choice in a normal portion. Ask your clinician about portions.
• Stomach issuesWarm, soft and mild, usually gentle on the stomach; the cinnamon can be skipped if it feels sharp. Ask your clinician about portions.
• Cardiovascular diseaseLow in saturated fat with whole milk, and the corn adds fibre; use low-fat milk if fat is a concern. Ask your clinician about portions.
• Fatty liverPanela makes the bowl sugary, so keep to one bowl and skip extra sweetener. Ask your clinician about portions.
• Food allergiesContains milk. No gluten, egg, nuts or shellfish; hominy corn is naturally gluten-free. Ask your clinician about allergies.
• Special therapeutic dietsNaturally gluten-free and simple; use low-fat or plant milk and less panela where fat or sugar is limited. Ask your clinician about portions.

If you have a medical condition, consult your doctor before changing your diet.

kitchen Storage & Use

Storage & Use

How to store

Cool quickly and store the cooked corn and milk together in a covered container.

In the fridge

Keeps 3 days in the fridge at 4°C (40°F) or below.

In the freezer

Up to 1 month; the kernels soften further on thawing.

How to reheat

Reheat gently on the hob until steaming hot, to 74°C (165°F), adding a splash of milk if it has thickened.

Freezing recommended

Yes - cooked corn in milk, without the cold milk topping.

Signs it has spoiled

Sour smell, slimy surface, or mould.