The June Festivals, known in Portuguese as Festas Juninas, are coming to an end. But not my cravings for dishes made from corn. Sweet Corn Pudding (Curau or Canjica Nordestina) is the dish for today! 🙂
This is a pudding or porridge traditionally made from unripe maize, milk, and sugar. Because Brazilian maize contains more starch than sugar, there is no need to add cornstarch to the mixture. In Brazil, when the sweet corn pudding is warm it has a pudding-like consistency, and then firms up almost like a flan when it cools down. But the exact opposite occurs when sweet corn pudding is prepared with the most popular American maize, sweet corn– it gets softer as it cools.
After making the proper adjustments, our sweet corn pudding was prepared with blended corn kernels, milk, salt, sugar, and sweetened condensed milk, thickened with corn starch. It is smooth and creamy… and can be eaten warm, at room temperature or chilled. It can even be frozen and transformed into ice cream, with no need for a machine. But I have to say that even adding corn starch, our pudding does not quite reach the firmness of a flan-like consistency.
The name of this dish varies depending on what part of Brazil you are in… Curau is used mostly in southern states such as São Paulo. It is also called corá in Minas Gerais, papa de milho or “corn porridge” in Rio, and canjica in the North and Northeast regions.
No matter what it is called, the fact is, sweet corn pudding is simple to prepare, quick, and quite tasty. If you have never gotten to give it a try, now is your chance!
Enjoy!
Sweet Corn Pudding (Curau or Canjica Nordestina)
Ingredients
- 3 cans sweet corn kernels 15.25 oz or 432 g, or 4¼ cups or 8-9 ears of corn
- 1 quart whole milk 946 ml
- 1 teaspoon salt
- 1/2 to 1 cup sugar
- 6 tablespoons corn starch
- 1 can sweetened condensed milk 14 oz or 396 g
- Ground cinnamon to sprinkle
Instructions
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If using fresh corn, clean the corn and cut off the kernels with a sharp knife. If using canned corn, drain the water and use only the kernels. Blend corn, milk, salt, sugar, and corn starch in a blender until obtaining a homogeneous mixture. Strain, pressing down with the back of a spoon to separate the juice from the corn kernel pulp. Discard the pulp and place strained mixture (liquid) into a medium nonstick pan. Stir in the sweetened condensed milk until mixture is homogeneous.
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Cook over medium-low heat (large burner), stirring constantly, for about 15-20 minutes or until mixture has thickened and attains the consistency of a pudding. Pour into ramekins, sprinkle on the top with ground cinnamon, and serve warm, room temp, or chilled.
What an interesting pudding that sounds like! Sweet corn is a great flavor, I’m sure it works well in this custard 🙂
Simple and delicious! We never tried a sweet corn pudding before and it sounds (and looks) amazing!:) The addition of sweetened milk (of course) makes all the difference.
Ourselves, we only buy organic and GMO-free corn from trusted domestic suppliers. We think it tastes much better. So we ‘ll have to visit the market and buy some this weekend to try this.
Thank you for the wonderful idea!
Hugs,
Panos and Mirella
What a fantastic pudding! I’ve sampled corn ice cream and it was fabulous! Corn has an abundance of natural sugar making it an excellent dessert component.
I’ve never tried corn pudding before… I would like some of that. Looks so delish.
This sounds really interesting. I have Vietnamese friends who prepare a sweet corn soup style dessert, it was kinda confusing to my senses tho. I am looking forward to trying this, especially freezing it.
I love corn, will grab a few cobs at the Farmers Markets on the weekend.
Wow! Your creations are always amazing! I’ve never tasted this before…I wish I could taste this right now. So luscious and creamy. Love sweet corn…I have to make this one!
New dish to me, and one that looks terrific. And we’ll be getting fresh local corn soon, so your timing is perfect! Thanks for this.
I have never heard of this but it sounds so… good! I love corn and use it all the time in savory dishes but never sweet. Time to change!!!
Chris: It’s like avocados. People in the US were only eating savory dishes prepared with avocados and nowadays are experiencing sweet ones as well. In Brazil, both corn and avocados have been used to prepare many, many dishes both savory and sweet for decades. Here in my blog you can find great sweet corn cakes with and without coconut as well as this pudding. I bet if you try, you will enjoy them.
Thanks for stopping by. Wishing you a delicious day!
I actually can do this when I go back home, looks like a nice dessert / snack to have later. Yum!
I’ve never had anything quite like this – but the thought of the corn and condensed milk mingling has me drooling! I love learning about your traditional dishes, Denise!
In June we also have some festivals, “San Juan” day is one of the most important, but it’s exactly in the same day we have the “Inti Raymi”, which is a celebration that came from the Inca’s, that is, it’s older than San Juan, as the saints came to Peru when the Spanish came here.
Oh yum! This pudding looks fabulous! I love corn and can only imagine how good corn pudding is. I’ll have to try this as soon as the Colorado corn comes in.
What an interesting post and dessert. I had no idea that corn could react so differently depending on where it is grown. I can just imagine how good this pudding is.
Simply damn delicious and comforting sweet corn pudding!!!
can’t wait to try some…
I love a good sweet corn pudding, but I’ve never made one. Thanks for sharing this great recipe!!