Curau (Sweet Corn Pudding)

The “curau” is a very popular pudding and it is a traditional "festas juninas" (June festivities which coincide with the corn harvest) dish, celebrating St. Anthony's, St. Peter's and St. John's Day. 
It is a cheap but very healthy recipe, that was originally made only with water, without milk. A variation of “curau” is the “pamonha”: grated/mixed corn pulp wrapped into corn husk ("corn packets") and boiled. The "pamonha" has a creamy-smooth consistency, a bit coarser than “curau”.


  • • 4 sweet corn cobs, around 400g sweet corn kernels
  • • 300-400 ml milk
  • • 75 g sugar
  • • a pinch of salt
  • • cinnamon powder for garnish

Preparation method

1. Remove kernels from the corn cob with a knife and blend corn pulp with a little milk to a paste. In the traditional recipe corn pulp is grated off the cob. 
2. Pass the pulp through a sieve (large aperture), add remaining milk and sugar and cook over medium-high heat, stirring constantly with a wooden spoon until the mixture thickens. This will take about 15 minutes. 
3. Pour on a serving plate or in individual dessert bowls.  
4. Let cool and sprinkle with cinnamon powder. 
5. Serve warm or cool and store in fridge.  

Yield: 4 servings.
Posted on: 11 November 2011
Cookies help us deliver our services. By using our services, you agree to our use of cookies. Learn more