22 stalks of green corn
3 cups of water
1 1/2 cups of sugar
4 cups of milk
1 pinch of salt
4 cinnamon sticks
22 stalks of green corn
3 cups of water
1 1/2 cups of sugar
4 cups of milk
1 pinch of salt
4 cinnamon sticks
Grate the green corn. Reserve
On another plate, soak the used green corn with 3 cups of water and scrape off any remaining corn stuck to the cob with a knife
The resulting liquid will then be mixed with ground corn
Strain it through a fine-mesh sieve
Put it in a pot, season with sugar, salt, and add milk
Cook over low heat, stirring constantly until thickened to form a consistent corn cream
To test the consistency, place a spoonful of canjica on a plate and let it cool
Try to lift it off the plate with the same spoon
If it comes out in one piece, excellent! You're done!
You can put the canjica in a decorative mold
After cooling down, turn it onto a serving dish and dust with cinnamon.
