Curau de Milho

Nutrition · per serving

Steps

1. 1

   If using whole ears, cut the kernels from the cob until you have 300 g. Place the corn kernels, coconut milk, and whole milk in a blender and blend for 1-2 minutes until very smooth. For the silkiest curau, pour the mixture through a fine sieve into a bowl, pressing well with a spoon to extract as much liquid as possible; discard the fibrous solids.

   300 g fresh corn kernels200 ml coconut milk150 ml whole milk
2. 2

   Transfer the strained corn mixture to a medium saucepan. Add the sugar, butter, and a pinch of salt, then whisk well before turning on the heat so the sugar dissolves evenly.

   45 g sugar10 g unsalted butter1 pinch fine salt
3. 3

   Cook over medium-low heat, stirring constantly with a whisk or wooden spoon, especially around the bottom and corners of the pan, for 10-12 minutes. The curau is ready when it thickens to a creamy pudding consistency and leaves brief trails as you stir; do not let it boil hard, or it may catch on the bottom.

4. 4

   Divide the hot curau between 2 small bowls or glasses. Let it rest for about 5 minutes so it settles and thickens slightly more.

5. 5

   Dust the top of each serving with ground cinnamon and serve warm, or chill if you prefer a firmer texture.

   1 g ground cinnamon

Origin & History

Curau de milho is a traditional Brazilian dessert made from fresh corn, especially popular during Festa Junina celebrations in June. It reflects Brazil’s deep culinary connection to corn, a foundational ingredient in rural and festive cooking. Versions vary by region, with some made only with milk and sugar, and others enriched with coconut milk and cinnamon.