Mazamorra
A traditional Colombian corn porridge made from tender white corn, simmered until soft and creamy, then served chilled with milk and a sweet panela syrup. It's a comforting and refreshing dish, especially popular in the Antioquia region.
🧂 Ingredients
- 500g Dried white corn (maíz blanco)(Ensure it's a variety suitable for porridge, not sweet corn. Rinse thoroughly before soaking.)
- for soaking and cooking Water(Enough to cover the corn generously.)
- for serving Milk(Whole milk is recommended for richness. Can be dairy-free alternatives.)
- for serving Panela syrup(Panela is unrefined whole cane sugar. Syrup can be made by dissolving panela in a little water and simmering until slightly thickened. Alternatively, use piloncillo syrup or a simple sugar syrup.)
- pinch (optional) Salt(To enhance the corn flavor.)
👨🍳 Instructions
- 1
Rinse the dried white corn thoroughly under cold running water. Place the corn in a large bowl and cover it with plenty of fresh water (at least 3 inches above the corn level). Let it soak at room temperature for at least 12 hours, or overnight. The corn will absorb water and swell.
⏱️ 12 hours - 2
Drain the soaked corn and rinse it again. Transfer the corn to a large, heavy-bottomed pot. Add fresh water to cover the corn by about 2 inches. Bring to a boil over medium-high heat.
⏱️ 15 minutes - 3
Once boiling, reduce the heat to low, cover the pot partially, and simmer gently. Stir occasionally to prevent sticking. Cook for 3 to 4 hours, or until the corn kernels are very tender, plump, and beginning to split open. You are looking for a creamy, porridge-like consistency. Add more hot water if the mixture becomes too thick during cooking.
⏱️ 3-4 hours - 4
Once the corn is tender and has a creamy texture, remove the pot from the heat. If desired, stir in a pinch of salt to enhance the flavor. Let the mazamorra cool slightly. For a smoother texture, you can mash some of the corn kernels against the side of the pot with a spoon.
⏱️ 10 minutes - 5
To serve, ladle the warm or cooled mazamorra into individual bowls. Pour cold milk over the top and drizzle generously with panela syrup. Stir gently before eating.
⏱️ 5 minutes
💡 Pro Tips
- ✓The corn should be exceptionally soft and easily mashable. If it's still firm, continue cooking.
- ✓Mazamorra is traditionally eaten with a spoon, enjoying the creamy texture and sweet-savory balance.
- ✓This dish is a beloved part of Antioquian culinary tradition, often enjoyed as a breakfast, snack, or light dessert.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of ground cinnamon to the serving milk or sprinkle on top for added warmth and spice.
- While traditionally served cold with cold milk, some enjoy a warm version, especially on cooler days.
- For a richer flavor, a small amount of butter or a splash of heavy cream can be stirred in at the end of cooking.