Corn Day: recipes to inspire and enjoy the cereal

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Chef presents different ways to consume the food

São Paulo, April 2023 – Corn is a food present in the daily menu of most people. It can be found at the beach, in the city, at the movies, at games, and especially at home.

As it is used in various recipes from cultures around the world, it earned a date on the calendar. On April 24, International Corn Day is celebrated. In addition to being multifunctional, it is a very nutritious and tasty cereal.

Corn is a food rich in glutamate, the main amino acid responsible for providing the umami taste, the fifth basic taste of the human palate, along with sweet, salty, sour, and bitter.

The cereal is also extremely versatile and can be part of many types of preparations. “Corn pudding, pamonha, popcorn, cakes, juices, sweet and savory dishes are some examples of how to consume corn without losing its nutrients and its delicious umami taste,” says Umami Committee Chef, Lisiane Miura.

To celebrate Corn Day, Lisiane selected two umami-rich recipes including the cereal: surprising corn “ribs” and a traditional and delicious corn juice.

Check below the step-by-step of the two preparations suggested by the Chef:

CORN RIBS (“COSTELINHAS” DE MILHO)

(Preparation time: 25 minutes + 10 minutes in air fryer)
Serves: 2 portions

Ingredients

• 2 small corn cobs (400 g)
• 1 tablespoon olive oil (15 ml)
• ½ teaspoon hot paprika (2 g)
• 2 pinches salt (0.8 g)
• 1 tablespoon melted unsalted butter (15 g)
• 2 tablespoons finely grated parmesan cheese (16 g)
• 1 tablespoon chopped cilantro (5 g)
  

Directions

1. With a knife and carefully, cut the corn cob into 4 lengthwise pieces and set aside.
2. In a large bowl, place the olive oil, paprika, and salt, and mix.
3. Add the corn and mix until fully coated with the seasoning.
4. Place in the air fryer basket and cook at 200 degrees, preheated, for 10 minutes, or until golden and the corn is cooked.
5. Remove from the air fryer, brush with butter, and sprinkle with parmesan cheese and cilantro.
6. Serve immediately.

Tip: to make cutting the cob into 4 parts easier, make a cut at the base to provide more stability.

CORN JUICE

(Preparation time: 30 minutes)
Serves: 4 portions

Ingredients

• 4 medium corn cobs (1.2 kg)
• 1 cup sugar (150 g)
• 4 cups cold milk (800 ml)
  

Directions

1. With a knife and carefully, remove the kernels from the cobs and transfer them to a blender.
2. Add the sugar and half the milk, and blend on medium speed for 2 minutes, or until creamy.
3. Strain through a sieve and press with the back of a spoon to extract as much liquid as possible. Transfer the liquid to a medium saucepan. Cook over medium heat until it boils, stirring constantly.
4. Cook for another 5 minutes, always stirring, or until thickened.
5. Remove from heat and let cool.
6. Transfer to the blender, add the remaining milk, and blend on medium speed for 2 minutes, or until smooth.
7. Serve immediately.

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 continuation of taste for a few minutes after food intake. To learn more, visit www.portalumami.com.br.