This is definitely an acquired taste. Somewhat bland, the corn is softened with the milk and sweetened with the panela*. It is a semi-solid drink that is full of energy and that people in the agricultural areas love.
1cupdried corn kernels*
3tablespoonsyellow corn masa flour*
1cup (¼pound) shredded panela*, for serving
1 to 2cupsmilk, for serving
Wash the corn well with plenty of water. Add 5cups of water and set aside to soak overnight. This will soften and rehydrate the corn.
In medium pot or pressure cooker, place the corn and add 5cups of water. If using a regular pot simmer over medium-low heat for 2 hours; keep adding water, 1cup at a time, if it dries out. If using a pressure cooker, simmer over medium heat for about 45 minutes. Turn the heat off, let it rest for 5 minutes, release the pressure and uncover.
Add another 5cups of water and keep cooking over low heat, until the corn has almost lost its shape and the water has thickened, for about 2 hours in the regular pot (stirring every once in a while), and 45 minutes in the pressure cooker. Turn the heat off, let rest for 5 minutes, release the pressure and uncover.
Add the corn masa flour and cook for 20 minutes more, uncovered, whichever pot you are using.
Serve hot or cold, with panela and milk on the side.
Each person adds about 2tablespoons of milk and enough panela to sweeten their mazamorra.