Authentic Chica Doida Recipe: Brazilian Creamy Corn Bake

If you’ve never tried Chica Doida, you’re missing out on a true Brazilian comfort food classic from Goiás! This creamy corn bake is incredibly easy to make, yields plenty for a family gathering, and is packed with savory goodness. Check out how to make this authentic dish at home.

Ingredients

4 cups (1 liter) whole milk;
Kernels from 5 ears of fresh sweet corn;
3.5 oz (100g) bacon, diced;
1.5 smoked sausages (like linguica or kielbasa), diced;
1/2 onion, finely chopped;
2 cloves garlic, minced;
Seasonings to taste (salt, black pepper, smoked paprika);
Fresh parsley, chopped;
5.3 oz (150g) mozzarella cheese, shredded.

How to make Brazilian Creamy Corn Bake (Chica Doida)

In a blender, combine the milk and corn kernels. Blend for about 5 minutes until smooth. Set aside.
In a large pot, fry the diced bacon over medium heat until crispy. Add the diced smoked sausage and cook until golden brown.
Drain excess fat from the pot. Add the chopped onion and sauté until translucent, then add the minced garlic and cook for another minute.
Season to taste—we recommend using salt, black pepper, and smoked paprika. Stir well, remove this mixture from the pot, and set aside.
Pour the corn mixture into the same pot. Cook over medium heat, stirring constantly, until it thickens into a creamy consistency.
Add the bacon and sausage mixture back into the corn cream and stir to combine. Transfer the mixture to a baking dish, sprinkle with shredded mozzarella, and top with fresh parsley.
Bake in a preheated oven at 350°F (180°C) for 15 minutes, or until the cheese is melted and golden. Serve warm.