Colombian Corn Pudding (Mazamorra)
|1.||Rinse corn under cold running water. Soak in water to cover by 2 inches for at least 12 hours in refrigerator.|
|2.||Drain soaked corn. In pot combine corn and enough water to cover by 2 inches. Bring to boil, reduce heat and simmer until corn is tender (about 2 hours). Stir occasionally. Add water if corn begins to dry out. Consistency should be soupy.|
|3.||Cool to room temperature and serve with panela and milk on side.|
Sazón with Coriander and Annatto
Inside this box you'll find the secret to creating the authentic flavors of Latino cuisine. Goya Sazón’s special blend of seasonings makes every dish it graces taste truly exceptional.