Name: Mazamorra paisa
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 12 h 20 min
Cuisine: Colombian
Ingredients: 500 g dry white maíz trillado (hulled or cracked white maize); 3 litres potable water for cooking, plus plenty for soaking; 600 ml cold whole milk; 60 g finely grated panela, served separately

Region Antioquia, Colombia

Category Cooked corn dish / sweet snack

Preparation time 15 minutes

Cooking time 1 hour 45 minutes

Soaking time 8–12 hours

Ingredients ↓

Overview

Mazamorra paisa

Mazamorra paisa: tender white corn with milk and panela

Mazamorra paisa is a simple Antioquian preparation of cooked white maize served with milk. The kernels remain whole and tender, with a little of their starchy cooking liquid in the bowl. Grated panela adds sweetness at the table, so each person can adjust the amount.

The Colombian Ministry of Culture records an Antioquia version made with maíz trillado, water, milk and panela. This home method soaks the maize before simmering it and keeps the grains spoonable rather than turning them into a smooth porridge. The cooking liquid, sometimes called claro, is part of the serving; drain only if you prefer a drier bowl.

The dish can be served warm or cooled, according to preference. Keep the milk cold and add it just before eating. If making the corn ahead, chill it quickly and assemble individual portions later. This also makes it easy to keep the base and the dairy separate until serving.

Ingredients

Cooked maize

500 g dry white maíz trillado (hulled or cracked white maize)
3 litres potable water for cooking, plus plenty for soaking

For serving

600 ml cold whole milk
60 g finely grated panela, served separately

Method

Sort, rinse and soak the maize Pick through the maize and remove any stones or damaged kernels. Rinse it, place it in a large bowl and cover generously with cool water. Soak for 8–12 hours. If the kitchen is warm, soak it in the refrigerator. Drain and discard the soaking water before cooking.
Start the pot with fresh water Put the drained maize in a large pot and add 3 litres potable water. Bring it to a boil over medium-high heat. Stir once, then reduce the heat to maintain a gentle simmer. Leave the lid partly ajar so the pot does not boil over.
Simmer until the kernels are tender Cook for about 90–120 minutes, stirring from time to time so the corn does not settle and catch on the base. Test several kernels: they should be swollen and tender through the centre, with no hard or chalky core, but should still hold their shape. If the liquid drops below the kernels before they soften, add hot water and continue simmering.
Keep the claro When the corn is tender, turn off the heat and let the pot stand for 15–20 minutes. Keep the kernels with some of their starchy cooking liquid. The mixture should be loose and spoonable, not thick like porridge. Add a little hot water if it has reduced too far; do not discard all the liquid.
Choose warm or cooled serving Serve the corn warm after its short rest, or cool it for a room-cool or chilled bowl. To cool it safely, spread the corn and liquid in shallow containers and refrigerate within 2 hours. Keep the milk covered in the refrigerator at or below 4 °C until needed.
Portion the corn and milk Divide the maize and some cooking liquid among six bowls. Pour 100 ml cold milk over each portion. Add more or less liquid to reach the consistency you like, while keeping visible kernels in every bowl.
Offer panela at the table Serve each bowl with 10 g grated panela, either sprinkled over the top or placed beside it. Let everyone sweeten their own serving. Return unused milk to the refrigerator promptly; refrigerate cooked corn that will not be served within 2 hours.

Practical guidance

Practical

What to expect

Use white maíz trillado intended for cooking. It is cracked or hulled corn, not instant arepa flour. Soaking hydrates the kernels and helps them cook evenly. They are ready when plump and tender all the way through, while still holding their shape. Older or coarser maize can take longer, so rely on the texture rather than the clock alone. The finished bowl should be loose enough to eat with a spoon. Keep some cooking liquid with the corn; it carries starch and gives the dish its characteristic light body. Milk is poured over the corn at serving, not simmered in the pot. Panela may be grated over each bowl or served on the side for individual adjustment.

Equipment

Large lidded pot Colander Kitchen scale and measuring jug Long-handled spoon Six serving bowls Shallow containers if cooling the cooked maize ahead

Nutrition per serving

Rounded estimates based on 500 g dry white maize, 600 ml whole milk and 60 g panela divided into six servings. Cooking water adds negligible energy; starch left in unserved liquid can make the actual amount slightly lower. Bocadillo and extra sweetener are not included. Nutrition varies by maize, milk and panela brand and is not a laboratory analysis.

Practical guidance

Serving and variations Mazamorra paisa is often enjoyed as a light meal or between-meal bowl. The corn and its cooking liquid are the foundation; milk and panela finish the serving. Some households prefer bocadillo or another sweetener. Keep it as a separate accompaniment so the sweetness can be adjusted without changing the pot. Other Colombian dishes called mazamorra can use different corn, spices or methods. This recipe follows the documented Antioquia combination of white maíz trillado, milk and panela. It does not purport to represent every regional version. If you prefer the corn warm, pour cold milk over it at the table; for a chilled serving, cool the corn first and add cold milk just before eating. Ingredient choices and texture Buy food-grade white maíz trillado labelled for cooking. Instant cornmeal, precooked arepa flour and sweet canned corn behave differently and will not produce the same whole-kernel texture. If your maize is still firm after the stated simmer, keep cooking and add hot water as needed. Avoid a hard boil, which can break the kernels before their centres soften. The ratio of corn to liquid varies with the maize and pot. Retain enough cooking liquid for a light, spoonable bowl. If the cooked mixture is thicker than you want, loosen it with hot water before cooling or with cold milk when serving. Panela is naturally variable in moisture and sweetness, so the measured serving is a guide rather than a requirement. Planning, cooling and storage The soak is inactive time, so start the day before. Cooked corn can be prepared in advance. Transfer it promptly to shallow containers and refrigerate within 2 hours, or within 1 hour when the room is hotter than 32 °C. Store it covered at or below 4 °C and use within 3–4 days. Keep milk separate and cold. Reheat only the corn and cooking liquid, stirring until they reach 74 °C throughout. Let the portion settle briefly, then pour cold milk over it. Avoid reheating a large pot repeatedly; warm only what you plan to serve. Discard cooked corn or milk that has been left outside safe refrigeration for too long. Troubleshooting If the kernels remain chalky, continue the gentle simmer and check again in 15 minutes. Add hot water if needed to keep them submerged. If the liquid becomes too thick, loosen it with water rather than blending the kernels. If the flavour seems flat, offer panela separately instead of adding a large amount to the whole batch. If the corn has softened but some kernels have split, the dish is still usable; stir gently to preserve the remaining whole kernels. Allergens and food safety This serving contains milk, a dairy allergen. The corn and panela do not contain a major regulated allergen, but packaged products can carry cross-contact warnings. Use potable water, discard the soaking water and keep the milk refrigerated at or below 4 °C. Cool cooked maize in shallow containers and refrigerate within 2 hours, or within 1 hour above 32 °C. Store leftovers for 3–4 days and reheat the corn to 74 °C; add milk after heating.

Final notes

Key point: Cook the kernels gently until tender through the centre, and keep some claro in the bowl. Key point: Add cold milk and panela when serving; chill and store the corn safely if preparing ahead.

Nutrition per serving

Serving size: One-sixth of the cooked corn with 100 ml milk and 10 g panela
Calories: About 403 kcal
Carbohydrate: About 77 g
Protein: About 11 g
Fat: About 7 g
Fibre: About 6 g
Sodium: About 60 mg

Mazamorra paisa

Ingredients

Cooked maize

For serving

Method

Practical

What to expect

Equipment

Nutrition per serving

Practical guidance

Final notes

Nutrition per serving

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