Sweet Corn Maja Blanca is the thing you whip up when your picky eaters just won’t touch anything else and honestly, you want something creamy and nostalgic, too. I’ve faced those afternoons—everyone’s a bit cranky, fridge is only offering the usual stuff, and you need a treat that’s simple enough for someone with limited patience (me, most days) yet feels totally “special.” This creamy Filipino snack checks every box: gentle flavors, lots of sweet corn, and basically zero fuss. And yeah, it’s the kind of thing you’ll find at birthdays or family parties, but it’s just as perfect for random movie nights on the couch.

Ingredients

Okay, so, don’t panic about fancy stuff here. I promise you, Sweet Corn Maja Blanca lives on basic ingredients. If you shop at any regular grocery, you can totally do this.

2 cans of coconut milk (around 800ml total, not the super tiny cans)
1 can (300ml) full cream condensed milk (use less for less sweet, up to you)
1 can (about 400g) sweet corn kernels, drained (cream style works too, just makes it thicker)
1 cup cornstarch (makes everything magically thick)
3/4 cup sugar (again, adjust for your taste—Filipino kids have a sweet tooth)
A pinch of salt (trust me, it makes magic happen)
Some toasted shredded coconut or crushed peanuts for on top (so yum, but optional)
Water (about 1 cup, for dissolving cornstarch)

What I love most? There’s no vague, complicated stuff here. Swap things out if needed (just don’t forget coconut milk, that’s the heart). If you want more dessert inspo, check out this filipino coconut milk pudding for extra ideas.

Mix coconut milk and corn

Alright, this part is a breeze, no chef hat required. I usually just pour my coconut milk into a big pot—don’t even bother heating yet. Add that condensed milk, sugar, a pinch of salt, plus all the sweet corn. Give it a good mix so everything’s friendly. It should look a little lumpy, super creamy, and if your kid wants to sneak a corn kernel now, be my guest (my niece always does).

Here’s the part where you grab another bowl. Mix your cornstarch and water together, making sure there aren’t any powdery clumps (no one likes chalky bites). Now, pour that smooth cornstarch-water in with the rest. Stir well. The mixture will still look a bit weird—don’t worry, that’s normal. This creamy maja blanca corn pudding has some clever corn options if you wanna try.

I tried making Sweet Corn Maja Blanca for my twins’ birthday and it disappeared in seconds. It’s soft, not too sweet, and they keep begging for more!

Cook until thick

Here’s where you need a tiny bit of patience (just a bit, really). Put the pot over low to medium heat, then start stirring. Keep it moving so nothing sticks to the bottom. At first you’ll think, “Nothing’s happening, am I doing this wrong?” But don’t let your mind wander—maybe scroll TikTok with one hand while stirring with the other, but keep watch!

After maybe eight or ten minutes, you’ll notice it starts glooping up, thick and glossy. That’s your cue: taste for sweetness, and add a little more sugar if needed. Keep stirring another two minutes or so—it should look like pudding by now, thicker than soup but not quite a cake. If your wrist’s getting tired, you’re almost there!

Curious about other Filipino sweets? Give this sweet corn and sticky rice porridge a look next.

Chill and serve

Here comes my favorite part because honestly, there’s nothing more thrilling than knowing you get to eat soon. Pour that thick, hot Maja Blanca into a dish or tray—I use a glass one so you can see how pretty the layers look. Smooth the top as best you can (but if it’s wonky, that’s homemade charm). Then here’s the most unpopular opinion: let it cool to room temp before popping it into the fridge.

While it chills, about two hours, feel free to sneak bites from the edges. No judgment. When it’s set, sprinkle some toasted coconut or peanuts for crunch. Slices pop out easily.

Serving suggestions:

Eat it cold. Trust me, it’s better after chilling.
Pair with hot tea or chocolate for merienda.
Save leftovers—these hold perfectly for days in the fridge.
Top with more corn if you’re feeling extra.

Now pass a plate to the kids and…watch them vanish. Messy fingers and all.

If you want the whole family snacking happy, check this classic sweet corn and rice porridge snack too.

Common Questions

Can I use fresh corn instead of canned?
Totally, just cook and cut the kernels off. Super sweet!

How do I avoid lumps?
Mix that cornstarch and water until smooth before adding. Always stir while heating.

What if mine never thickens?
Try turning up the heat just a little, but keep stirring. Sometimes it just needs patience.

Can I freeze Sweet Corn Maja Blanca?
I don’t recommend it. The texture changes after thawing and goes a bit gummy.

Does this taste coconutty?
Yes, but not over the top! If you like coconut milk, you’ll love this.

Your Next Favorite Kid Snack

Nothing beats a homemade batch of Sweet Corn Maja Blanca for snack time, birthdays, or those days the kids just need a little cheering up. Quick to put together, uses basic stuff, and always turns out creamy and lush. Want more to explore? Don’t miss the deep-dive on Maja Blanca (Coconut Milk Pudding with corn) plus all sorts of Filipino snacks through recipes like coconut-corn pudding and rice cake treats, which are linked throughout this post for your kitchen adventures. So just give it a try—your inner kid (and actual kids) will thank you!

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