Peto Costeño (Dried Corn Drink)
- ½ pound white dried cracked corn
- 8 cups of water
- 3 cinnamon sticks
- Sugar or grated panela to your taste
- Milk for serving
- Soak the dried corn overnight.
- Rinse it well and place it a large pot with the water, cinnamon and sugar and cook over medium heat until the corn is soft, about 2 to 3 hours, stir occasionally, while adding more water if needed.
- Add the milk and serve.
El Peto Costeño is a traditional drink made with dried white corn from the Atlantic coast of Colombia. The recipe is very similar to Mazamorra Antioqueña. This drink is traditionally made by cooking dried corn with water, milk, cinnamon and panela or sugar, to make it taste sweeter. However, while visiting Cartagena a long time ago, I had Peto Costeño made with milk and coconut cream and it was delicious.
This drink is traditionally served with lunch or dinner, and as a simple afternoon snack or dessert as well and can be served hot or cold. Peto Costeño is also a very popular street food in Colombia.
I am always impressed with the original beverages you share that I never heard of, this one sounds like a winner, especially with coconut milk.
this is sort of like cornbread crumbled in milk, a favorite treat of mine!
OMG!!!! I LOVE PETO, I WAS SUPER EXCITED WHEN I SAW THE RECIPE WAS UP!!! I remember when my mom use to fly me out to Colombia for the summer break, and the Peto man would stop in front of my grandmother's house every single day for my Peto, i would hear his whistle a mile away hahaha. thank you Erica for posting the recipe.
Me too thanks
Yes, I too thank you for posting this recipe. As a child, my mom used to take us to the entrance of the neighborhood movie theater to have have some peto. I remember that peculiar flavor that I'm hoping to find when I add the coconut cream.
How much milk you use?
Me too thanks
i love this it brings me back to my childhood. but quiestion h9w much milk do i add?
Si uso el maiz en lata del pozo le me serviría????? Alguien sabe
yo creo que si mi suegra uso ese y quedo bien.
Si el mismo que los mexicanos usan para pozole
“Hominy” es el exacto y queda súper deli.