“Maiz con dulce” is an Easter-time Dominican sweet corn dessert. Along with “habichuelas con dulce“, pots of sweet corn are cooked and shared among family and neighbors in Dominican towns, on the days prior to and during Semana Santa (Holly Week).
Because my mother had a preference for “habichuelas con dulce” or sweet beans, she rarely made maiz con dulce at home. So, I eagerly awaited the tin vase or mug full of maiz con dulce from my aunt. Pictured here is her very own chacá, made this year. She is a great cook my aunt. I will be sharing more of her dishes in this site.
Please note: This is a high sugar/calorie recipe. If you would like to use less sugar, add it in intervals and taste afterwards until you achieve the level of sweetness you like.
- 1 lb. cracked corn
- 2 cups of brown sugar
- 3 cups of whole milk
- 1 cup of evaporated milk
- 4 cinnamon sticks
- 1 teaspoon of cloves
- 1 table-spoon of vanilla
- Optional: 1 teaspoon of finely grated lime skin
- Soak the cracked corn in water overnight in a big sauce pan.
- When ready to cook, drain the water from the corn and add fresh water, enough to cover the corn 4-6 cups. Allow to simmer in medium to high heat until corn is soft.
- Once corn is soft, add the cinnamon sticks and cloves. Then, add the milk slowly, stirring and mixing as you go.
- Add the sugar.
- Allow to simmer on medium fire until it boils, stirring often. For a thicker chaca, simmer longer.
- Three minutes before you are ready to serve it, sprinkle in the ground nutmeg and add the vanilla. If you are using lime sin, add it now as well.
- Stir and serve.
- Share with your friends and neighbors!