Colombia's creamy corn mazamorra given a savory twist with lemon zest and cracked black pepper instead of the usual sweet panela finish.
Mazamorra is a Colombian corn porridge, most commonly made sweet with panela (unrefined cane sugar) and served with milk, especially in the Antioquia region where it's a beloved breakfast and snack. This version takes the same slow-cooked, hominy-style corn base but finishes it savory instead — lemon zest and cracked black pepper in place of panela — closer to how corn porridges are treated in some coastal Colombian households when served alongside savory dishes rather than as a sweet treat. Dried hominy corn (maíz trillado or peeled dried corn) needs a long soak and slow simmer to soften properly; using it, rather than fine cornmeal, gives the porridge its traditional chewy-creamy texture rather than a smooth polenta consistency. Patience during the simmer is what makes or breaks this dish — rushing with high heat causes uneven cooking and a starchy, gluey pot instead of a properly creamy one. Serve it warm as a savory side or light meal, finished with a generous crack of black pepper and lemon zest right before eating so their aroma stays sharp against the mild, milky corn.
Serves 4
Drain the soaked hominy corn and add to a large pot with 6 cups water and the cinnamon stick. Bring to a boil, then reduce to a low simmer, partially covered.
Simmer for 60-75 minutes, stirring occasionally and adding water as needed to keep the corn covered, until the kernels are very tender and starting to burst open.
Discard the cinnamon stick once the corn is tender.
Stir in whole milk and salt, and continue simmering uncovered for 15-20 minutes, stirring more frequently now, until the porridge thickens to a creamy, spoonable consistency.
Stir more often as it thickens — the milk-corn mixture can catch and scorch on the bottom in the final stretch if left unattended.
Stir in lemon zest and cracked black pepper. Taste and adjust salt.
Stir in butter until glossy. Serve warm in bowls with an extra crack of black pepper on top.
Soak the hominy corn a full 12-24 hours — under-soaked corn can take well over 2 hours to soften and cooks unevenly.
Use whole milk, not skim — the fat is what gives mazamorra its characteristic creaminess once the corn starch is released.
Zest the lemon over the pot at the very end, not earlier, so its oils stay aromatic instead of cooking off.
Make it the traditional sweet way by finishing with grated panela or brown sugar instead of lemon and pepper.
Add a pinch of ground cumin along with the pepper for a warmer, earthier savory version.
Top with crumbled queso fresco for a saltier, more substantial savory bowl.
Refrigerate up to 4 days; it thickens significantly as it cools. Reheat gently with added milk or water, stirring over low heat until smooth again.
Mazamorra is a foundational corn porridge across Colombia, especially strong in Antioquian food culture where it's traditionally eaten sweet with panela and milk; savory corn preparations also appear regionally, particularly along the Caribbean coast, where corn dishes are seasoned to accompany savory meals rather than served as dessert.
Yes, for a faster version — use 3 cans drained hominy, skip the long simmer, and cook everything together for about 25-30 minutes, though the texture will be softer than the traditional slow-cooked version.
Dried pozole corn (found at Mexican markets) is very similar and can be substituted directly with the same soaking and cooking method.
This usually happens from cooking at too high a heat, which breaks the starches unevenly — keep the simmer gentle throughout, especially once the milk is added.
Per serving (280g / 9.9 oz) · 4 servings total
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