Corn Day: 5 Recipes That Prove This Ingredient Is the Star of the Kitchen

May 2020 – Versatile and delicious, corn is a go-to ingredient that can be enjoyed in many ways. Whether boiled on the cob, as popcorn, or even as juice, it’s a great option to accompany dishes. A source of fiber, it’s a strong ally for the health of the gut microbiota, eyes, skin, and hair.

And it’s no wonder corn has the reputation of being a “darling” in both sweet and savory recipes. Nutritionist Mariana Rosa, from the Umami Committee, explains that corn provides the umami taste, one of the five basic tastes of the human palate. “This characteristic brings a lot of flavor to preparations, and what not everyone knows is that this taste offers many benefits, such as increased salivation and a lingering flavor, which directly affect food acceptance—especially in children and older adults—oral hygiene maintenance, and protein digestion,” she notes.

Because it’s a culinary star thanks to its easy preparation, low cost, and striking taste, Corn Day is celebrated on May 24. To mark the date with a lot of flavor, Mariana listed five delicious recipes to make the most of this ingredient’s versatility. Check them out:

TRADITIONAL FRESH CORN CURAU (PUDDING)

Ingredients

• 8 ears of fresh corn (medium size) (1.8 kg)
• 3 ½ cups milk (750 ml)
• 1 tbsp butter (15 g)
• 2 cups sugar (300 g)
• Ground cinnamon to taste

Directions

1. Remove the kernels from the cobs with a coarse grater or a knife.
2. Blend the kernels in a blender for about 3 minutes, then strain to extract only the pulp.
3. Place the strained pulp in a saucepan and add the milk, sugar, and butter. Cook for about 10 minutes, stirring constantly, until thickened.
4. Transfer to a bowl and sprinkle cinnamon on top.
5. Refrigerate and serve once it takes on a pudding-like consistency.

Yield: 15 servings
Prep time: 20 minutes

CREAMED CORN WITH PARMESAN LACE

Ingredients

• 1 tbsp oil
• 1 small onion, chopped (100 g)
• Kernels from 3 ears of corn (300 g)
• ½ tsp salt
• ½ cup grated Parmesan (50 g)

Directions

1. In a medium saucepan, heat the oil over high heat.
2. Add the onion and sauté quickly until golden.
3. Remove from heat and transfer to a blender. Add the corn and salt, and blend for 2 minutes, or until creamy.
4. Strain through a sieve, return to the pan, and cook over low heat, partially covered, for about 10 minutes, or until thickened.
5. Meanwhile, in a large skillet, spread the Parmesan and cook over medium heat for about 2 minutes, or until it starts to brown.
6. Carefully remove with a spatula and let cool until firm.
7. Break into large pieces and serve alongside the creamed corn.

Yield: 4 servings
Prep time: 20 minutes

SAVORY CORN CAKE

Ingredients

• 4 eggs
• 1 tsp salt (5 g)
• 2 cups milk (400 ml)
• ½ cup unsalted margarine (100 g)
• 1 cup all-purpose flour (110 g)
• 1 ½ cups fine cornmeal (195 g)
• 1 tbsp baking powder (12 g)
• 200 g queijo de coalho (Brazilian curd cheese), diced

Directions

1. In a stand mixer bowl, add the egg whites and a pinch of salt; beat until foamy.
2. Add the yolks, milk, margarine, and remaining salt; continue beating until smooth.
3. Transfer to a bowl and gently fold in the flour, cornmeal, and baking powder.
4. Pour into a greased and floured 30 × 20 cm (12 × 8 in) baking pan, scatter the cheese on top, and bake in a preheated medium oven (180 °C / 350 °F) for about 20 minutes, or until a toothpick inserted in the center comes out clean.
5. Remove from the oven and serve immediately.

Tips:

1. If you don’t have a mixer, use a blender for everything except the flour, cornmeal, and baking powder; fold those in gently by hand.
2. If you like, add bits of fried smoked linguiça calabresa (sausage) to the batter.

Yield: 8 servings
Prep time: 45 minutes

SAVORY PAMONHA

Ingredients

• 10 medium ears of fresh corn (2.2 kg)
• 1 tbsp sugar (12 g)
• 2 tsp salt (10 g)
• 1 tbsp margarine (15 g)
• 1 cup soybean oil (200 ml)
• ½ tsp baking powder (2 g)
• 1 cup milk (200 ml)
• 100 g grated Parmesan
• Corn husks for wrapping

Directions

1. Remove the husks and reserve them for wrapping.
2. Grate the corn or cut off the kernels and blend in a blender.
3. Place all ingredients in a saucepan and cook, stirring, until thickened. Once ready, spoon the mixture into the reserved corn husks and tie closed with kitchen twine.
4. Place the wrapped pamonhas into a large pot of boiling water.
5. Cook for at least 1 hour, or until the husks turn yellowish.
6. Serve.

Yield: 10 servings
Prep time: 120 minutes

SWEET PAMONHA (WITHOUT COCONUT MILK)

Ingredients

• 10 medium ears of fresh corn (2.2 kg)
• ½ cup milk (100 ml)
• 1 tbsp butter (15 g)
• 1 ½ cups sugar
• Pinch of salt
• Corn husks for wrapping

Directions

1. Remove the husks and reserve them for wrapping.
2. Grate the corn or cut off the kernels and blend in a blender.
3. In a saucepan, heat the milk and butter over medium heat until melted.
4. Add the corn, sugar, and salt; cook, stirring, until thickened.
5. Spoon the mixture into the corn husks and tie closed with kitchen twine.
6. Place the wrapped pamonhas into a large pot of boiling water.
7. Cook for at least 1 hour, or until the husks turn yellowish.
8. Serve.

Yield: 10 servings
Prep time: 120 minutes

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste in the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and the persistence of taste for a few minutes after ingestion. To learn more, visit www.portalumami.com.br.