Receita Solta

Delicious Creamed Corn: A Classic of Brazilian Cuisine

RS

Por

Master Receita Solta

Delicious Creamed Corn: A Classic of Brazilian Cuisine
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories190 kcal

Resumo para quem tem pressa

"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."

Delicious Creamed Corn: A Classic of Brazilian Cuisine

O Que Você Precisa Saber

- 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 Course

  • 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.
  • O creme deve estar na consistência firme; se estiver muito grosso, adicione um pouco mais de leite.
  • Sirva com um toque de salsinha picada por cima para frescor.
  • Do not be afraid to use frozen corn; it also provides great results.
  • Para conservar, mantenha em recipiente fechado na geladeira por até 3 dias.

Instructions

Main Course

1

In a saucepan, melt the butter over medium heat.

2

Add the wheat flour and mix well for about 2 minutes.

3

Junte o milho verde e mexa, garantindo que todos os ingredientes estejam bem incorporados.

4

Add the milk gradually, stirring constantly to avoid lumps.

5

Season with salt and pepper to taste.

6

Cook over low heat for approximately 15 minutes, stirring occasionally.

7

If desired, add the grated cheese and mix until melted.

8

Remove from heat and serve hot.

Equipe sua Cozinha

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Chef 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

- Refogue 1/2 cebola ralada e 1 dente de alho picado na manteiga antes de adicionar a farinha para aroma marcante. - Acrescente 1 caixinha de 200g de creme de leite no final do cozimento para obter textura ultra cremosa e suave. - Polvilhe cheiro-verde fresco picadinho e noz-moscada ralada na hora sobre o creme fumegante na travessa.

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

Store in a closed container in the refrigerator for up to 3 days. As the starch in the flour continues to thicken as it cools, add 2 to 3 tablespoons of milk when reheating in the pan over low heat, stirring with a spatula until smooth.

Can You Freeze It?

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

É o par perfeito para filé de frango grelhado ou empanado à milanesa, arroz branco soltinho, batata palha e bife bovino acebolado. Para acompanhar como bebida, sirva com suco de maracujá fresco ou limonada suíça.

Frequently Asked Questions

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.

Posso utilizar milho verde congelado no preparo?

Sim, descongele os grãos em água morna e escorra bem antes de incorporar à manteiga derretida na panela.

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.

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