Curau de MilhoSweet Corn Porridge

A traditional harvest dish with massive, predictable search spikes during the June/July Festa Junina season.

• 6 bowls
• Prep 15 mins
• Cook 20 mins
• Nacional (Festa Junina)

Curau de Milho relies on extracting natural starch from fresh yellow corn kernels. Blending breaks open the kernels, releasing corn starches into the liquid. Straining removes the fibrous husks, leaving a starch-rich corn milk. Heating above gelatinizes these native starches, thickening the liquid into a velvety custard.

Ingredients

• •400 g (approx. 4 ears) Fresh Sweet Yellow Corn — Raw, Cut from Cob
• •500 ml Whole Milk — Liquid Hydration Base
• •150 g Granulated Sugar — Fine White Sucrose
• •15 g Unsalted Butter — Finishing Emulsifier
• •1.5 g Fine Sea Salt — Balances Sweetness
• •2 g Ground Cinnamon — Finishing Garnish

Method

1. Slice corn kernelsSlice corn kernels off fresh cobs using a chef's knife
2. Blend corn kernelsBlend corn kernels and whole milk on high speed for 3 minutes to pulverize the outer skins
3. Strain the mixtureStrain the mixture through a fine-mesh sieve into a saucepan, pressing firm on the fibrous pulp to extract all liquid starch before discarding the pulp
4. Add sugar, saltAdd sugar, salt, and butter to the saucepan
5. Cook over mediumCook over medium heat, stirring continuously with a heatproof spatula to prevent scorching
6. Maintain a gentleMaintain a gentle simmer for 15 to 20 minutes as native starches gelatinize and thicken the liquid
7. Ladle into individualLadle into individual ramekins, allow to cool, and dust with ground cinnamon

Questions