CREAMY CORN MAJA

Corn Maja is one of the easies Filipino delicacies you can make. Perfect for snack or simple gathering and special occasions.
This recipe I am sharing with you today was my mom's. The recipe we grew up eating. When I first asked her about the recipe, she doesn't have the measurements. You know, typical moms who guesstimate. So when she visited us here in California, we made one and I showed her how I use the standard measuring cups... not coffee mugs ha ha!  Anyway, her recipe is so creamy and very delicious! Not because it's my mom's but it is true. Recipe na hindi tinipid sa ingredients. Trust me you'll love it!

I've seen different toppings being used for Corn Maja so I decided to add all of them. That way, the whole gang will have a choice. I topped mine with Latik, toasted coconut and grated cheese. ​ If you like Latik (curd coconut cream), I suggest to make it ahead. You can refrigerate it and microwave or steam to warm up. Making latik takes time, about 45 minutes to make. The milk requires boiling over medium-low heat until it turns solid and release oil.  For the toasted coconut, I used desiccated coconut and toasted it over low heat until golden. Super easy! 

For the cheese, don't use any kind of shredded cheese. I suggest to use Filipino brands like Eden, Magnolia or Queso. They are creamy, I would say milky, and very delicious!  Try my recipe and let me know what you think by leaving a comment below. Happy cooking and enjoy this recipe. 
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CREAMY CORN MAJA RECIPE

Ingredients:

• 1 1/2 cups whole/fresh milk or 2% milk
• 1 (12 oz, 354ml) can evaporated milk
•  1 1/4 cups cornstarch
• 1 (13.5 oz / 400ml), coconut milk
• 3/4 cup granulated sugar, adjust accordingly
• 1 (14.5 oz / 404 grams) cream corn

For topping

• desiccated coconut
• 1 can coconut cream to make latik
• grated or shredded cheddar cheese (I used Queso brand)

VIDEO HOW TO MAKE CORN MAJA

Procedure:

• Toast desiccated coconut in a small pan over low heat until golden. Remove from heat and set aside.
• Using the same pan, add coconut cream. Let it boil. Do not stir. Scrape the sides if it starts to dry out. Continue boiling until milk turns into solid, turns golden and releases oil. Set aside.
• In a large pan, add whole milk, evaporated milk, and cornstarch. Stir or whisk until cornstarch is fully dissolved. 
• Add coconut milk, granulated sugar and cream corn. Stir to combine. Turn on heat to medium-low and continue cooking while stirring constantly until mixture becomes thick.
• Transfer to a pan and top with latik, toasted coconut and/or grated cheese. 
• Slice, serve and enjoy!
• Make sure to read my tips and notes below.

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HOW TO MAKE LATIK:

TIPS AND NOTES:

• Do not use coconut milk when making latik especially using the canned one. Some brands have added water that it won't produce the latik that you like. Please use coconut cream. It is much thicker and makes a lot. I akways use 15 oz can MaePloy brand. Arroy D is also another brand that I suggest if Maeploy is not available.
• A lot of stirring is required to make the mixture thick. If you stop stirring, some mixture will harden at the bottom and will stick. Make sure that the heat is on medium-low to avoid burning. 
• You can also add another 1/2 can of coconut cream of whole corn if you like. 
• Sugar can always be adjusted according to you preference.  I remember the first time I made this using whole milk, I sued 1/2 cup of sugar. This time I used 2% milk and added 3/4 cup. They both work well. 
• ​Store in the refrigerator and consume within 3-5 days. A small slice can be warmed up in the microwave for about 20-30 seconds.

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PRINTABLE RECIPE​

Creamy Corn Maja by PinoyCookingRecipes