Many desserts in Mexico are cooked on the stove and served on a platter at room temperature. This particular one is from the State of Mexico and is prepared for Día de los Muertos celebrations. You can find ground blue corn at many specialty markets or online (see Sources), or you can substitute it for the white variety.
Recipe information
Yield
serves 8 to 10
Ingredients
Preparation
Put the ground corn in a bowl. Pour the boiling water over the corn, whisking until dissolved; strain. Place the corn mixture in a large pot with the granulated sugar, milk, vanilla bean (scrape it with the tip of a knife and add it with the pod), and salt. Cook it at a soft simmer, stirring occasionally, until the mixture has thickened and you can see the bottom of the pot when scraped with a spoon, about 1 hour. It will have a porridge-like consistency. Discard the vanilla bean, pour onto a serving platter or individual bowls, and sprinkle the raw sugar all over. Serve warm or at room temperature (place a thin piece of plastic directly o n top to prevent a crust from forming if you’ll be eating it later).
