• 150 grams of corn trodden.
• 1 liter of milk.
• 1 vanilla pod.
• 150 grams of powdered sugar.

Preparation of the porridge

Soak corn in cold water for a day. Then cook in same water. Boil milk with sugar and vanilla and add the cooked corn after wring. Cook for a few minutes and serve cold.
During colonial times, the vendors handing the pudding, a dessert made of corn, through the streets of the Argentinean territory. Currently being prepared especially for national celebrations as the Revolution of May and Independence Day.