In a large pot on medium heat, combine 1 can evaporated milk, 1 can coconut milk and sugar (see notes) and bring the mixture to a boil.
Lower heat and gradually add cornstarch mixture, stirring so you can ensure it incorporates and doesn’t form into lumps. I only used half of the mixture and the evap mixture starts to thicken. Then add 1 can of whole kernel corn.
Continuously stir your maja mixture until thick like pudding or until you get the consistency you want. This usually takes me 5-6 minutes. Just remember that the maja will continue to set as it cools.
Immediately transfer the maja to a baking dish or container that’s been lightly oiled (I use baking spray; you can also use coconut oil) and allow to cool. Once it comes down to room temperature, chill in the fridge for at least 4 hours so it can continue to set (I prefer to chill mine overnight).
To serve, sprinkle the top with shredded cheese, coconut flakes or toasted coconut (latik). Best served cold.