Brazilian recipe
Classic Fresh Corn Pudding (Curau de milho verde)
Discover how to make an authentic curau de milho verde, a silky, creamy dessert made from fresh corn-on-the-cob, capturing the essence of home-style Brazilian cooking.
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Ingredients
Sugar to taste
10 tender ears of fresh corn
500 ml whole milk
1 tablespoon butter
10 tender ears of fresh corn
500 ml whole milk
1 tablespoon butter
Where to find ingredients
You can find fresh corn-on-the-cob in the produce section of most local supermarkets or at greengrocers. For best results, choose corn that is plump and milky. Use full-fat milk and high-quality salted or unsalted butter from the dairy aisle.
Preparation method
- Grate all the corn cobs using a grater or slice the kernels off with a knife and blend them in a liquidiser with the milk.
- Pass the mixture through a fine-mesh sieve to discard the fibrous pulp, ensuring a smooth, uniform cream.
- Pour the strained corn cream into a saucepan and stir in the sugar and butter.
- Place over medium heat, stirring constantly to prevent the mixture from sticking or burning on the bottom of the pan.
- Cook until the mixture thickens into a glossy, porridge-like consistency.
- Transfer the curau while still warm into small dishes lightly dampened with water and allow to cool completely before serving.
Observations
Curau is a quintessential Brazilian dessert, beloved for its velvety texture and the unmistakable sweetness of fresh corn. It is a dish that evokes strong feelings of nostalgia, celebrating simple, wholesome ingredients. Traditionally served during the June festivals (festas juninas) or as a comforting treat on cooler days, its authentic character relies on extracting the fresh corn milk, which creates a rich, home-style consistency that is truly unique.
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