Introduction
maja blanca easy recipe on your mind but you only have a bit of time and a couple of pantry staples? You are not alone. Whenever I need a quick dessert that looks festive and tastes like home, I go straight to this Easy Maja Blanca Recipe with Corn. It is creamy, lightly sweet, and so dependable that you can make it while chatting on the phone. If you have coconut milk, cornstarch, and corn, you are halfway there. I will walk you through each step so your batch sets perfectly and slices clean every time. 
Ingredients
What you need
If you like simple desserts that deliver, this list will make you smile. Everything here is easy to find and forgiving. You can even tweak the sweetness to your taste.
- Coconut milk 2 cans, 13.5 ounces each. Full fat gives you the best silky texture.
- Evaporated milk 1 can, 12 ounces. Adds body without making it too heavy.
- Sweetened condensed milk 3/4 to 1 cup, to taste. Start with less, you can always add a little more.
- Cornstarch 1 cup. This is the thickener that turns the coconut mixture into pudding.
- Water 1 cup, for the cornstarch slurry.
- Whole kernel corn 1 to 1 1/2 cups, drained if canned. Frozen and thawed works well too.
- Sugar 2 to 3 tablespoons, optional, if you prefer a sweeter dessert.
- Butter 2 tablespoons. This gives a lovely gloss and a soft bite.
- Pinch of salt to balance the sweetness.
- Optional toppings: toasted coconut, cheese shreds, latik, or crushed roasted peanuts.
Got only one can of coconut milk? You can sub in more evaporated milk, though the texture will be a touch lighter. If you want a stronger coconut flavor, use a splash of coconut cream in place of some evaporated milk. For a dairy light version, skip the evaporated milk and replace it with extra coconut milk, then sweeten with sugar instead of condensed milk.
Quick note on texture. Cornstarch can clump if you add it directly to hot liquid, so always whisk it with cool water first. I like to mix it until silky, almost like milk. No lumps means no gummy bits later. It is a tiny step that makes a big difference for this Easy Maja Blanca Recipe with Corn.
Curious how this version compares with other creamy styles? Check out my take on a richer batch here: creamy Maja Blanca coconut corn pudding. It is cousins with this recipe but with a slightly indulgent twist.
Cooking coconut mixture
Stovetop game plan
Alright, let us make the pudding base. Set a medium pot on the stove and keep the heat on medium low. You want gentle bubbles and calm stirring, not a rolling boil. Patience here keeps your mixture smooth and luscious.
Step 1: Make the slurry. In a bowl or measuring cup, whisk 1 cup cornstarch with 1 cup water until fully dissolved. It should look like thin milk with zero lumps.
Step 2: Combine the liquids. In your pot, add 2 cans coconut milk, 1 can evaporated milk, 3/4 cup sweetened condensed milk to start, and a pinch of salt. If you like it sweeter, you can add a spoon or two of sugar. Stir well and bring it to a gentle steam.
Step 3: Add the corn. Stir in 1 to 1 1/2 cups corn kernels. I prefer 1 1/2 cups for more pops of sweetness. The corn brings sunny bites to every square and makes this Easy Maja Blanca Recipe with Corn extra cheerful.
Step 4: Thicken. Give the slurry a quick stir again, then slowly pour it into the pot while whisking the coconut mixture. Keep whisking. The mixture will go from liquid to creamy pudding in a few minutes. When it gets thick enough to coat your spatula in a glossy layer and you can make a line across the back of the spoon, it is ready.
Step 5: Finish with butter. Turn off the heat and stir in 2 tablespoons butter until melted. This adds a delicate shine and smooth finish.
Tip for lumps: If you see any, switch to a whisk and stir in small circles. Keeping the heat moderate is key. High heat can make the bottom catch and burn. If your stovetop runs hot, lift the pot for a second or move it to a cooler burner while you whisk.
I love pairing this make ahead dessert with an easy noodle dish for family nights. If you want a savory main that cooks up fast too, try this reliable party favorite: easy Pancit Palabok. Dessert plus noodles equals happy guests.
I made this for my daughter’s school potluck and it was the first tray to disappear. Smooth, not too sweet, and the corn made it fun for the kids. This is going into our monthly rotation.
Setting dessert
Cooling and slicing
Pour the hot mixture into a lightly greased 8 by 8 or 9 by 9 pan. You can also use a rectangle dish or small cups if you want single servings. Give the pan a few taps on the counter to release air bubbles, then smooth the top with a spatula.
- Let it set on the counter for 30 minutes, then chill for 1 to 2 hours until firm and jiggly.
- Top it up before chilling if you like: cheese shreds for sweet salty contrast, toasted coconut for crunch, or a sprinkle of extra corn kernels for a sunny look.
- Knife tricks: run a thin knife around the edges, then slice with a greased knife for clean squares.
- Pan size: larger pans make thinner pieces that chill faster, smaller pans make chunkier squares that feel extra pudding rich.
Got breakfast plans with the family? Maja Blanca squares are amazing with hot coffee or tea. For a complete Filipino style morning, serve it after a plate of garlicky rice. Here is a no fuss favorite: easy garlic fried rice. Sweet and savory in one meal just works.
Storage guide: Cover and refrigerate for up to 4 days. The texture actually gets even better on day two. If you are planning ahead for a party, make it the night before, top it the next morning, then slice right before serving.
Looking for more kid friendly variations and flavor ideas? You might enjoy this simple twist with a creamier vibe: sweet corn Maja Blanca. It is perfect for afternoon merienda.
Common Questions
Do I need fresh corn or is canned fine?
Use what you have. Canned is easy and consistent, frozen works great if thawed, and fresh is lovely when in season. Just aim for 1 to 1 1/2 cups total.
How do I prevent a rubbery texture?
Measure the cornstarch accurately and keep the heat gentle. Whisk the slurry well and add it slowly while stirring. Pull it off the heat once thick, not dry thick.
Can I make it dairy free?
Yes. Replace evaporated milk with extra coconut milk and sweeten with sugar to taste instead of condensed milk. The flavor will lean more coconut, which is delicious.
Why is my mixture still runny after cooling?
It likely needed a bit more time on the stove. Warm it back up gently, whisk in a tablespoon of cornstarch dissolved in two tablespoons of water, and cook until it thickens.
How long does Easy Maja Blanca Recipe with Corn keep?
Stored covered in the fridge, it keeps well for 3 to 4 days. For best texture and shine, I do not recommend freezing.
Final thoughts and a little nudge
There you go, a simple pan of comfort that you can make with a few pantry staples. This Easy Maja Blanca Recipe with Corn is creamy, cheerful, and friendly for both weeknights and celebrations. If you want another perspective with helpful pointers, I also like this no fail guide from a fellow home cook: Maja Blanca Recipe – Easy No-Fail Recipe. And if you are in the mood to explore a classic base version for comparison, swing by my own tutorial here too: Maja Blanca coconut milk pudding. Try it soon, share a tray, and let those clean slices and happy faces speak for themselves. 
Easy Maja Blanca with Corn
Ingredients
Main Ingredients
- 2 cans Coconut milk (13.5 ounces each) Full fat gives the best silky texture.
- 1 can Evaporated milk (12 ounces) Adds body without making it too heavy.
- 3/4 to 1 cup Sweetened condensed milk Start with less, you can always add more.
- 1 cup Cornstarch The thickener that turns the coconut mixture into pudding.
- 1 cup Water For the cornstarch slurry.
- 1 to 1.5 cups Whole kernel corn Drained if canned; frozen and thawed works well too.
- 2 to 3 tablespoons Sugar Optional, adjust sweetness to taste.
- 2 tablespoons Butter Adds gloss and a soft bite.
- 1 pinch Salt To balance the sweetness.
- Optional toppings: toasted coconut, cheese shreds, latik, or crushed roasted peanuts. Add as desired.
Instructions
Cooking the Coconut Mixture
- In a bowl or measuring cup, whisk 1 cup cornstarch with 1 cup water until fully dissolved.
- In a medium pot on medium low heat, add 2 cans coconut milk, 1 can evaporated milk, 3/4 cup sweetened condensed milk, and a pinch of salt. Stir well and bring to a gentle steam.
- Stir in 1 to 1.5 cups of corn kernels.
- Quickly stir the slurry again, then slowly pour it into the pot while whisking. Continue whisking until it thickens.
- Turn off the heat and stir in 2 tablespoons butter until melted.
Setting Dessert
- Pour the hot mixture into a lightly greased 8x8 or 9x9 pan and let it set at room temperature for 30 minutes before chilling.
- Chill for 1 to 2 hours until firm.
- Run a thin knife around the edges and slice with a greased knife for clean squares.