Curau de Milho

🔥 Prep

• Measure 4 cups of corn kernels (fresh, frozen, or canned and drained) and set aside.
• Measure 500 ml of milk; reserve 250 ml for blending and keep the remaining 250 ml for the pot.
• Measure 1 cup of granulated sugar and place in a small bowl.
• Measure 1 tsp of ground cinnamon and have it ready.

🔥 Cook

• 1. Place the measured corn kernels and 250 ml of milk into a blender; blend on high for 30 seconds until a smooth puree forms.
• 2. Position a fine‑mesh sieve over a large saucepan and pour the corn puree through it, using the back of a spoon to press out as much liquid as possible; discard the solids.
• 3. Add the remaining 250 ml of milk and the 1 cup of sugar to the strained liquid in the saucepan.
• 4. Heat the mixture over medium‑high heat, stirring constantly, until it begins to boil (approximately 5 minutes).
• 5. Once boiling, reduce the heat to low and continue to stir constantly; cook for 10‑12 minutes or until the mixture thickens to a pudding‑like consistency and coats the back of a spoon.
• 6. Stir in the 1 tsp of cinnamon powder and cook for an additional 1 minute to distribute the flavor.
• 7. Remove the saucepan from the heat; transfer the curau to a serving dish or individual ramekins.
• 8. Allow to cool to room temperature, then refrigerate for at least 1 hour before serving (optional but recommended for a firmer texture).

🔥 Serve

• Serve the curau de milho chilled or at room temperature, sprinkled with a light dusting of extra cinnamon.
• Garnish with a dollop of whipped cream or a scoop of vanilla ice cream for added richness.
• Pair with fresh fruit such as sliced strawberries, mango, or passion fruit pulp for a tropical contrast.