- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 190 kcal
Quick summary
“The classic Brazilian corn cream combines tender sweet corn kernels cooked in milk with a base thickened with butter, wheat flour, and melted grated cheese. A velvety and traditional side dish for family lunches.”
What you need to know
- The roux base made with melted butter and wheat flour cooked for 2 minutes prevents lumps and the taste of raw flour.
- The milk added gradually over low heat forms a velvety white sauce that thickens the sweet corn kernels.
- The grated cheese added at the end melts smoothly, bringing subtle elasticity and salty balance to the sweetness of the corn.
Ingredients
Main
- 2 cups of green corn (fresh or canned)
- 1 cup milk
- 1 tablespoon butter
- 1 tablespoon of wheat flour
- Salt and pepper to taste
- 1/2 cup of grated cheese (optional)
- For a more intense flavor, add seasonings like minced garlic or onion to the butter before the flour.
- The cream must be at a firm consistency; if it is too thick, add a little more milk.
- Serve with a touch of chopped parsley on top for freshness.
- Do not be afraid to use frozen corn; it also provides great results.
- To preserve, keep in a closed container in the fridge for up to 3 days.
Instructions
Principal
- In a saucepan, melt the butter over medium heat.
- Add the wheat flour and mix well for about 2 minutes.
- Add the sweet corn and stir, ensuring all ingredients are well incorporated.
- Add the milk gradually, stirring constantly to avoid lumps.
- Season with salt and pepper to taste.
- Cook over low heat for approximately 15 minutes, stirring occasionally.
- If desired, add the grated cheese and mix until melted.
- Remove from heat and serve hot.
Chef's tips
- Cook the flour in butter until it foams slightly before adding the milk to ensure a buttery flavor.
- Add the cold or warm milk gradually, whisking with a wire whisk to dissolve any lumps.
- If you prefer a mixed consistency, blend half of the corn with the milk in the blender and keep the other half as grains.
Variations
- Sauté 1/2 grated onion and 1 minced garlic clove in butter before adding the flour for a striking aroma.
- Add 1 small 200g carton of heavy cream at the end of cooking for an ultra-creamy and smooth texture.
- Sprinkle chopped fresh parsley and freshly grated nutmeg over the steaming cream in the dish.
Substitutions
- Canned corn can be substituted with fresh corn cobs, shucked and cooked.
- Wheat flour can be replaced with 1 tablespoon of cornstarch dissolved in cold milk.
- The grated parmesan cheese can be swapped for coarsely grated mozzarella cheese or grated prato cheese.
How to store
Guarde em pote fechado na geladeira por até 3 dias. Como o amido da farinha continua espessando ao esfriar, adicione 2 a 3 colheres de sopa de leite ao reaquecer na panela em fogo brando, mexendo com espátula até alisar.
Can it be frozen?
Freezing is not recommended for creams thickened with flour and regular milk. During thawing, syneresis occurs, causing the water to separate and the cream to have a spongy consistency and a curdled look.
What to serve with
It is the perfect pair for grilled or breaded chicken fillet, fluffy white rice, shoestring potatoes, and pan-fried beef with onions. To accompany as a drink, serve with fresh passion fruit juice or Swiss lemonade.
Frequently asked questions
Can I use frozen green corn in the preparation?
Yes, thaw the grains in warm water and drain well before incorporating into the melted butter in the pan.
How to prevent the creamed corn from clumping in the pan?
Pour the milk gradually over the butter and flour mixture, stirring with a wire whisk without stopping.
The cream became too thick before the time was up, what to do?
Just add a little more warm milk, spoonful by spoonful, stirring until reaching the desired fluidity.
What is the difference between using canned corn and fresh corn on the cob?
Fresh corn has a higher natural starch content and more pronounced flavor, while canned corn is more practical and sweeter.
You might also like
