Recipe(tried): Mundo Nuevo, Mazamorra, Majarete(Corn Pudding) - Dear Camille

WOW! What a wonderful question to make me remember my youth! You are referring to what I called in my hometown Ponce as MUNDO NUEVO, & it is known in other parts of the island as MAZAMORRA. Here I am including a few recipes for you to keep, because this is a very traditional recipe & is not well known by present generations. Two of the recipes are from Puerto Rican cookboks, in Spanish, therefore, the recipes are my own translation. Buen Provecho!
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MUNDO NUEVO
Source: Cocina Criolla by Carmen Aboy Valldejuli, Original edition, November 1954

1 1/2 cups of freshly grated corn on the cob(use about 10 ears of corn/mazorcas de maiz)
2 cups of coconut milk (unsweetened)
3/4 cup of sugar
1/2 tsp anisette (or anis en grano)
1 1/4 tsp salt

Mix well all the ingredients. Strain the mix (if you are using the anis grains, add them at this moment). Put it in a heavy pot at medium heat & move it constantly for about 5 minutes. Lower the heat to LOW & continue moving it until it boils & separate from the pot sides. Retire the pot from the heat & serve it in a glass container good for serving at the dinner table. When it is at room temperature, you can garnish with some ground cinnamon. It can be refrigerated at this point & served in individual dessert plates.
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MAZAMORRA
Source: Cocina Desde mi Pueblo, 1998 Concepto Creativo (compilation of Recipes from TV Show Cocina Desde mi Pueblo

4 pounds of fresh corn (maiz tierno desgranado) already removed from their cob
one/12 ounces tin of evaporated milk
1 tsp salt
1 tsp vanilla
3 cups of sugar
1 tsp ground cinnamon
6 cups of water
1 cup of unsweetened coconut milk

Grate the corn (maiz tierno desgranado) in a food processor with a few tbs of water. Strain, eliminate the fiber residues & mix with all the other ingredients. Place the mixture in a heavy pot & cook at medium heat moving constantly until it is cooked & separeates from the side of the pot. Put in a Serving plate & garnish with ground cinnamon.
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Majarete(Corn pudding)
Source: Aunt Clara's Dominican Cooking

Majarete is one of our (this dessert is common to Puerto Rico & the Dominican Republic) most cherished and delicious desserts. This recipe would traditionally be prepared by grating the corn cobs. We present you here an easier technique.
Serve: 4 people

Before starting to cook: Scrape off the grains from the cobs using a knife.

4 cups of whole milk
4 corn cobs
1/2 cup of sugar
2 cups of coconut milk
1 teaspoon of vanilla
1 pinch of salt
4 Cinnamon sticks
1/2 teaspoon cinnamon powder
1/2 cup of water

Mix all the ingredients (except the cinnamon powder) and blend. Pass the mixture through a strain and reserve (it should have a milky consistency). Put it in a iron pot and put it on the fire at medium heat. Stir constantly to avoid sticking. When it becomes thick turn off the heat. Serve immediately in small bowls or ice cream glasses. Sprinkle with the cinnamon powder. Let cool to room temperature, then put it in the refrigerator for 15 minutes before serving.