Majarete

Combine whole milk, corn cobs, and water in a large pot and bring to a boil over medium-high heat. Reduce heat and simmer for 20 minutes to infuse the milk with corn flavor, stirring occasionally.

Remove the corn cobs from the pot using a slotted spoon and discard them. Strain the milk through fine mesh if desired to remove any corn particles.

Return the strained milk to the pot and stir in the sugar, coconut milk, vanilla, and a pinch of salt. Mix well to combine all ingredients.

Add the cinnamon sticks to the pot and bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent scorching.

Continue simmering for 15-20 minutes, stirring constantly, until the mixture thickens and becomes creamy and pale yellow in color.

Remove from heat and discard the cinnamon sticks. Stir in the cinnamon powder for additional spice.

Pour the majarete into serving bowls while still warm. It will continue to thicken slightly as it cools, reaching a custard-like consistency.