“Maiz con dulce” is a traditional 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 during Lent and Semana Santa (Holy Week).
Because my mother had a preference for “habichuelas con dulce” or sweet beans, she rarely made maíz con dulce at home. So, I eagerly awaited the mug full of maíz con dulce from my aunt. Pictured here is her very own chacá, made this year. My aunt is a great cook. I will be sharing more of her recipes in this site.
Please note: This is a high sugar/calorie recipe. If you would like to use less sugar, add it in intervals to taste.
Maiz con dulce o chaca - Dominican sweet corn recipe
Ingredients
- 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
Instructions
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Soak the cracked corn in water overnight in a big saucepan.
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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.
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Once corn is soft, add the cinnamon sticks and cloves. Then, add the milk slowly, stirring and mixing as you go.
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Add the sugar.
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Allow to simmer on medium fire until it boils, stirring often. For a thicker chaca, simmer longer.
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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.
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Stir and serve.
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Enjoy!
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Share with your friends and neighbors!
Maiz con dulce or chaca recipe.
Hi how long can I store this in the refrigerator? Thanks
I’d say, no more than a week.