Sweet Corn Pudding (Curau or Canjica Nordestina)
An easy and tasty porridge or pudding made from blended corn, milk, salt, sugar, and sweetened condensed milk, thickened with corn starch. Sweet corn pudding can be savored warm, at room temp or chilled -- or even transformed into ice cream.
- 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
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.
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.
Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.