To begin, rinse the soaked white corn thoroughly under cold water. Transfer the corn to a large pot and add 1 cup of water and the cinnamon stick. Bring the water to a boil, then reduce the heat to low, covering the pot partially. Simmer for about 1 hour, or until the corn is tender. Stir occasionally to prevent sticking.

Once the corn is tender, add the milk to the pot. Stir well and allow the mixture to come to a gentle simmer over low heat. This slow heating process helps to infuse the milk with the flavour of the corn and cinnamon.

Add the sugar and salt to the pot, stirring to dissolve. Taste and adjust the sugar if desired, keeping in mind that the dish is traditionally mildly sweet. Continue to simmer gently, stirring occasionally, for 30 minutes. This step thickens the mixture and enhances the pudding like consistency.

Stir in the vanilla extract during the final 10 minutes of cooking. The vanilla adds warmth and depth to the flavour profile of the dish. Continue to cook until the corn pudding reaches a creamy consistency, ensuring the milk does not scorch by stirring frequently.

If you prefer a thicker texture, remove about ½ cup of the cooked corn and mash it with a fork or blend it briefly. Return the mashed corn to the pot, stirring well to incorporate it. Allow the pudding to cook for an additional 5 minutes.

Prepare your serving dishes by warming them slightly in the oven or under hot water. This step keeps the Mazamorra warm longer during serving, enhancing the eating experience.

Once the desired consistency is achieved, remove the pot from heat. Discard the cinnamon stick. Allow the Mazamorra to rest for 5 minutes before ladling it into the prepared dishes.

Serve the Mazamorra warm or at room temperature. For a traditional touch, garnish with grated coconut or a sprinkle of ground cinnamon. Pair with a cup of yerba mate or a light herbal tea for an authentic Argentine experience.