Mazamorra Antioqueña with Milk and Guava Paste

Why You’ll Love This Recipe

• Authentic Antioquian comfort: tender corn in its silky cooking liquid with cold milk and guava paste.
• Simple pantry ingredients, big nostalgic flavor.
• Hands-off simmering and very forgiving for beginners.
• Cozy, naturally gluten-free, and easy to sweeten to taste.

Grocery List

• Produce: None
• Dairy: Whole milk
• Pantry: Dried white hominy corn (maíz peto/trillado), bocadillo (guava paste), panela or sugar, baking soda (optional), ground cinnamon (optional)

Full Ingredients

For the Mazamorra (Corn Base)

• 1 lb (450 g) dried white hominy corn, maíz peto/trillado
• 8 cups (1.9 L) cold water, for soaking
• 12 cups (2.8 L) fresh water, for cooking (plus 2–4 cups more as needed to keep kernels submerged)
• 1/4 tsp baking soda (optional, helps soften during soak)

For Serving

• 3 cups (720 ml) cold whole milk
• 6 oz (170 g) bocadillo (guava paste), sliced or cubed
• 3–6 tbsp (36–72 g) panela or granulated sugar, to taste (optional)
• Pinch ground cinnamon, for dusting (optional)

Step-by-Step Instructions

Step 1: Sort and rinse the corn

Spread the dried hominy on a tray and remove any pebbles or broken kernels. Place in a large bowl and rinse under cool running water, swishing the kernels with your hand until the water runs clear. Drain well.

Step 2: Soak to hydrate the kernels

Add 8 cups (1.9 L) water to cover the corn by at least 2 inches. Stir in 1/4 teaspoon baking soda if using. Soak at room temperature for 8–12 hours. The kernels will hydrate and soften, reducing the final cook time.

Step 3: Drain, rinse, and loosen hulls

Drain the soaked corn and rinse thoroughly. Rub the kernels between your palms under running water to release any loose hulls, then drain again. This helps keep the cooking liquid silky rather than gritty.

Step 4: Cook low and slow until very tender

Transfer corn to a large, heavy pot and add 12 cups (2.8 L) fresh water. Bring to a boil over medium-high heat. Reduce to the lowest heat that maintains a gentle simmer—aim for small, steady bubbles (about 190°F/88°C if you use a thermometer). Cook uncovered for 2½–3 hours, stirring every 20–30 minutes to prevent sticking. Skim any foam. Add hot water as needed to keep kernels submerged by about 1 inch.

Step 5: Check doneness and adjust the broth

Begin checking at 2½ hours. The kernels are ready when they are plump, tender all the way through, and easy to mash between your fingers without chalky centers. You should have a lightly opaque, starchy broth. If it looks very thin, simmer 10–15 minutes more to concentrate; if too thick, add 1/2–1 cup hot water. Turn off the heat and rest 10 minutes.

Step 6: Prepare the cold elements

While the corn finishes, chill 3 cups (720 ml) whole milk. Slice or cube 6 oz (170 g) bocadillo and set it on a small plate. If using, have panela or sugar ready and a pinch of ground cinnamon for dusting.

Step 7: Serve with cold milk and bocadillo

Ladle about 1 cup of the tender corn with 1/2 cup of its cooking liquid into a warm bowl. Pour 1/2 cup cold milk around the corn so it marbles into the broth—the classic mazamorra look. Sweeten with panela or sugar to taste and dust lightly with cinnamon if you like. Enjoy with bocadillo on the side for a sweet, fruity bite between spoonfuls.

Pro Tips

• Gentle simmer is key: vigorous boiling bursts kernels and clouds the broth too much. Keep it around 190°F/88°C with just a few bubbles breaking the surface.
• Add hot water only: topping up with boiling water prevents temperature drops that toughen the kernels.
• Soak smarter: a tiny pinch of baking soda in the soak can shave 15–30 minutes off cooking time.
• Texture test: the center should be creamy, not chalky. If unsure, cook 10–15 minutes longer.
• Milk temperature matters: cold milk contrasts beautifully with the warm, silky broth for that authentic Antioquian experience.

Variations

• Pressure cooker: After soaking and rinsing, cook with 10 cups (2.4 L) water at High Pressure for 35–40 minutes; natural release 15 minutes, then quick release. Simmer uncovered 5–10 minutes if you want a slightly thicker broth.
• Coconut twist: Replace some or all of the milk with cold, unsweetened coconut milk and sweeten with panela syrup.
• Spiced broth: Simmer the corn with 1 cinnamon stick and 2 whole cloves for a gentle aromatic note; remove spices before serving.

Storage & Make-Ahead

Refrigerate cooked corn in its cooking liquid, covered, for up to 5 days. The liquid keeps the kernels moist and prevents drying. Reheat gently on the stove with a splash of water until hot, then serve with fresh cold milk. Freeze in quart containers (corn submerged in liquid) for up to 3 months; thaw overnight in the fridge and reheat. Slice bocadillo and chill the milk just before serving.

Nutrition (per serving)

Approximate: 280 calories; 51 g carbohydrates; 6 g protein; 6 g fat; 3 g fiber; 60 mg sodium. Values will vary based on sweetener and milk used.