Mazamorra Paisa (Colombian Corn in Milk)

Tap an ingredient or step to check it off.

1. 1Step 1: Soak the corn overnight in plenty of water. Dried hulled corn is very hard, and without soaking it takes hours to soften.
2. 2Step 2: Drain it, put it in a pot with fresh water and cook over medium heat for about half an hour, until the kernels are tender and have opened.
3. 3Step 3: Strain the corn and keep the cooking water. This is the claro: faintly sweet and starchy, and in Antioquia it is drunk cold on its own, sometimes with a little panela. It is not a by-product, it is half the point.
4. 4Step 4: For cold mazamorra, serve the corn in bowls and pour cold milk over it. For hot mazamorra, add the milk to the pot with the corn and bring it to a boil for about 10 minutes.
5. 5Step 5: Serve with bocadillo or a piece of panela on the side, to sweeten each spoonful as you eat.