Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 500 gfresh sweetcorn kernels
- 600 mlwhole milk
- 200 mlwater
- 30 gmasa harina made from 100% corn
- 50 gsugar
- 1 eachcinnamon stick
- ¼ tspsalt
- ¼ tspground cinnamon
Make it
- Blend sweetcorn with the milk for 45–60 seconds until mostly smooth but still lightly textured. In a small bowl, whisk masa harina with the water until no dry lumps remain.
- Pour the corn mixture into a heavy saucepan and add sugar, cinnamon stick and salt. Warm over medium-low heat, stirring, until steaming.
- Whisk in the masa mixture and cook on low for 15–18 minutes, stirring continuously across the bottom, until the corn is fully cooked and the porridge coats the spoon without tasting floury.
- Remove the cinnamon stick, divide among four bowls and dust with ground cinnamon. Serve warm; it thickens as it cools.
Ingredients, recipe context & sources
Ingredient flags: Milk. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.