As June approaches, Brazil’s vibrant Festas Juninas (June Festivals) begin, bringing along a spread of traditional comfort foods that get our mouths watering. One of the absolute stars is Brazilian Sweet Corn Pudding, locally known as Curau de Milho. This creamy, soul-warming dessert is a staple across many Brazilian regions. In this post, we’ll show you how to make an easy, quick version using canned corn—perfect for surprising your family and friends at your next gathering.
Ingredients for Easy Sweet Corn Pudding:
- 2 cans (15 oz each) whole kernel sweet corn, drained
- 4 cups whole milk
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 pinch of salt
- Neutral oil (for greasing the pan)
- Ground cinnamon, to taste (for dusting)
Instructions:
- Blend the Corn: Drain the corn well. In a blender, combine the corn with half of the milk. Blend until the mixture is completely smooth and velvety.
- Mix Ingredients: Add the remaining milk, sugar, cornstarch, and the pinch of salt to the blender. Pulse or blend again until everything is well incorporated.
- Cook: Pour the mixture into a medium saucepan. Cook over medium heat, stirring constantly, until it begins to thicken. This should take about 20–25 minutes. Continue to stir until the pudding reaches a thick, creamy consistency.
- Final Step: Lightly grease a baking dish or serving platter with a little oil. Pour the pudding into the dish and smooth the surface with a spatula. Dust generously with ground cinnamon. Refrigerate for at least 2 hours to set before serving.
- Individual Servings: You can also divide the mixture into individual ramekins or mini pudding molds. It makes for a beautiful presentation and is easier to serve at parties.
Pro Tips:
The quality of your ingredients matters! Using canned sweet corn is a great time-saver, but always opt for a trusted brand for the best flavor. Since canned corn is already cooked, it streamlines the process significantly.
Don’t stop stirring! Constant agitation is key while the mixture thickens to prevent it from sticking to the bottom of the pan and burning, which could spoil the entire batch. Use a wooden spoon or a whisk to ensure a smooth, lump-free texture.
Want a tropical twist? Substitute 1 cup of the milk with full-fat coconut milk. It adds a richer flavor and an irresistible aroma.
Another classic suggestion is to top your chilled pudding with fresh grated coconut. The combination of sweet corn and coconut is timeless and a crowd-pleaser.
Prep & Cook Time:
Approximately 45 minutes total for preparation and cooking. Allow at least 2 hours of refrigeration time for the pudding to set properly.
Yields:
Serves 6–8 people, depending on the portion size.
A Bit of History:
Curau de milho is a traditional Brazilian dessert deeply rooted in Indigenous culture, where corn was a foundational staple. While the original version evolved over centuries, the modern recipe featuring milk and sugar was heavily influenced by Portuguese colonization, blending indigenous techniques with European culinary habits.
Today, it is a symbol of Brazilian Festa Junina celebrations. Making this dessert is more than just baking; it is a way to keep a rich culinary heritage alive. Grab your blender and get started—your guests will love this unique and comforting treat!