Masamorra - Corn Pudding
Cooking Time: 2 hours 30 min Yield: 12 servings Level: Intermediate
3 cups fresh or thawed corn kernels, or 8 lbs corn on the cob, husked and thoroughly rinsed
3 cups brown sugar
1 teaspoon cinnamon
1/2 teaspoon cloves
Grind kernels in a food processor. Transfer ground kernels into a cheese strainer. Place a dish below strainer to store drippings. Let stand for 24 hours. Dissolve brown sugar in two cups water in a saucepan over medium heat. Add ground kernels or corn, cinnamon and cloves. Stir over medium low heat until very thick. Let stand on a cooling rack. Serve at room temperature or cold.