In our Group of the WhatsApp, and get the recipes cool on your phone!
The corn curau is one of those Brazilian desserts that reminds us of childhood, June festivals and the coziness of grandma's kitchen. Creamy, just the right amount of sweet and with a touch of cinnamon on top, it's a classic that never goes out of style. The best part? You can prepare a delicious curau using canned cornwithout having to thresh the cobs or strain the mixture. Check out the practical recipe below!
This curau with canned corn is the perfect combination of practicality and homemade flavor. Ideal for satisfying the nostalgia for June festivities, even out of season, it's ready in just a few minutes and pleases everyone. Try this quick version and bring a little piece of the countryside to your table!
Ingredients
- 2 cans of green corn (without the water)
- 2 cups (tea) of milk
- 1 can of condensed milk
- 1 tablespoon butter
- 1 pinch of salt
- Cinnamon powder to taste (for sprinkling)
Preparation:
- Drain the corn well of the two cans.
- Put the corn, o milk, o can of condensed milk, a butter and pinch of salt.
- Beat everything for 3 to 4 minutesuntil the mixture is smooth.
- If you want a curau with a smoother texture, strain the mixture using a sieve. If you prefer a more rustic curau (with small pieces of corn), skip this step.
- Pour the mixture into a saucepan and bring to the boil over medium heat, stirring constantly.
- Cook until it thickens and starts to release from the bottom of the pan (about 10 to 15 minutes).
- Pour into bowls or a baking dish and leave to cool.
- Sprinkle cinnamon powder on top before serving.
Tips for a Perfect Curau
- For a more intense flavor, add 50 ml of coconut milk to the recipe.
- You can replace the condensed milk with sugar (about 1/2 cup) if you want a lighter version.
- The curau can be served warm or colddepending on your preference, both are delicious!
- For a charming presentation, decorate with a cinnamon stick or a small piece of boiled corn.