PICKUP/DELIVERY Reserve
Reserve Order To-Go

Tag: #corndishes

Cornmeal Porridge With Coconut Milk (Canjica)

Posted on by John Reynolds

blue bowl of cornmeal porridge topped with cinnamon sticks

jump to recipe button

Corn dishes are extremely popular in Brazil, especially in sweet favorites like curao de milho, cornmeal cake, and pamonhas. Today’s recipe is another sweet treat featuring corn: cornmeal porridge with coconut milk and, of course, sweetened condensed milk. Infused with warming spices, it is the perfect comfort dish on a cold winter morning. 

Do Brazilians Eat Cornmeal Porridge for Breakfast?

Generally speaking, breakfast in Brazil is a light meal with milky coffee and a little starch, like a buttered roll or slice of baguette. While porridge is generally consumed in the States as a breakfast item, this creamy cornmeal version is more often eaten as a dessert or snack during the Festas Juninas in Brazil. 

The Festas Juninas take place shortly after the country’s second harvest of sweet corn. They honor St. John the Baptist and are meant to celebrate the harvest, with plenty of corn dishes for sale. It is, after all, winter in the Southern Hemisphere, so warm, comforting dishes are in order. As a cheap and plentiful crop, you’ll find corn just about everywhere: popcorn, roasted corn on the cob, sweet corn pudding, cornmeal cakes, and even on top of hot dogs. 

Where Does Cornmeal Porridge Come From?

Cornmeal porridge is called “canjica” in Portuguese. Like many dishes, it likely arrived with slaves from West Africa. The Bantu languages have similar words to describe dishes made from ground corn. 

From Portuguese, “canjica” also refers to hominy, which is dried corn kernels that have been soaked in an alkali solution (sometimes lye). Traditional Brazilian recipes for canjica often call for canned or dried hominy in place of cornmeal. This is certainly an option, but we like the cornmeal for simplicity and speed.

Toppings for Cornmeal Porridge?

This canjica is already infused with lovely spices and vanilla, as well as that sweet shredded coconut. It really doesn’t need much on top, except another dash of cinnamon and a few coconut flakes. That being said, you can kick it up a notch with a few toppings that pair well with the other flavors:

  • Fruit: bananas, peaches, and apples work especially well with the cinnamon and coconut
  • Cream: a splash of heavy whipping cream never goes amiss with a good bowl of porridge
  • Roasted peanuts: many Brazilians like to top their canjica with some chopped roasted peanuts for added crunch and flavor
  • Shaved chocolate: why not? Chocolate is always welcome, and with the cinnamon, the taste would be reminiscent of a lovely Mexican hot chocolate. 

Cornmeal Pudding Recipe 

Ingredients:

1 cup cornmeal
2 cups water
1 can (13.5 oz) coconut milk
1/2 cup shredded coconut
1/2 cup condensed milk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
Pinch of salt (optional, to taste)
Additional condensed milk or brown sugar for sweetening (optional)

Instructions:

  1. Prepare the Cornmeal Mixture: in a bowl, mix the cornmeal with 1 cup of water until it forms a smooth paste.
  2. Cook the Cornmeal Mixture: in a pot, bring the remaining 1 cup of water to a boil. Once boiling, gradually add the cornmeal mixture to the pot while stirring continuously to prevent lumps from forming.
  3. Add Coconut Milk and Shredded Coconut: lower the heat to medium and stir in the coconut milk and shredded coconut. Let the mixture simmer gently for about 10-15 minutes, stirring occasionally, until it thickens to your desired consistency.
  4. Add Condensed Milk and Spices: pour in the condensed milk and stir well to combine. Add the ground cinnamon, ground nutmeg, vanilla extract, and a pinch of salt if desired. Continue to simmer for an additional 5 minutes, allowing the flavors to meld together.
  5. Adjust Consistency and Sweetness: if the porridge is too thick, you can add more water or coconut milk to reach your desired consistency. Taste and adjust sweetness by adding more condensed milk or brown sugar, if needed.
  6. Serve: once the porridge reaches your preferred consistency and sweetness, remove it from the heat. Serve warm in bowls, garnished with a sprinkle of ground cinnamon or shredded coconut on top if desired.

Enjoy!

 

Grilled Corn Salad with Tomato (Salada com Milho e Tomate)

Posted on by John Reynolds

grilled corn salad with a lime wedge garnish

Corn is serious business in Brazil. As one of the world’s largest producers of this crop, Brazilians have exceptionally high standards when it comes to corn. Street vendors are even known to slice little squares into the husks of their offerings to allow customers to inspect the quality and color of the kernels before they buy. There are plenty of ways in which Brazilians eat their corn, from simply boiled and salted to sweet and savory confections, like corn pudding and pamonhas. Today, we are putting a Brazilian spin on a cookout food staple: grilled corn salad with tomatoes, avocado, peppers, and plenty of cheese.  

Best Corn for Grilled Corn Salad

The preferred corn for grilling is sweet corn. American grocery stores don’t give you a little window to examine your corn, but most will allow you to peel back the husk a bit or even discard it entirely right in the store. Look for bright green husks with cream colored silks. Kernels should be firm but plump, without obvious pits, wrinkles, or discoloration. Pale to golden yellow is acceptable for the color of corn for your grilled corn salad. 

In the US, Minnesota and Washington account for over half the country’s sweet corn production. However, most of this corn is used for processing (i.e. canning and freezing). Most of the sweet corn for sale in super markets comes from a few states, including Washington, Florida, Georgia, and California. That being said, all 50 states can and do grow sweet corn. Keep your eye out for any local varieties that catch your eye. (Some of the best corn we’ve ever tasted comes from Olathe, Colorado.)

Grilled Corn in Foil vs Husk vs Plain

There are various schools of thought when it comes to best grilling strategies for corn. When it comes to flavor, many feel strongly that grilling in the husk is the best way to go. The husk imparts an earthy, nutty flavor to the corn while allowing smoke from the grill to penetrate. The result is smoky, sweet, and juicy. 

You can grill corn in foil if you prefer a less smoky or charred flavor. It will still be delicious and retain plenty of moisture. Grilling corn without any covering is a little trickier. It imparts the most smoke flavor, but it is much easier to burn. When we grill corn without the husk or foil, we like to parboil it, dry it with paper towels, then season with olive oil and salt. All that’s left to do is a quick sear on each side over medium high on your grill for perfect charring and superb flavor. This is the method we will be using for our grilled corn salad. 

Seasoning for Grilled Corn Salad

You can season the corn for your grilled corn salad however you like. We find that just a little salt and pepper is all you need for a quality ear of corn. We will be adding more seasonings to dress our corn salad, so there really is no need to be too zealous when grilling the corn. That being said, feel free to jazz it up to suit your personal tastes. Garlic powder, paprika, red pepper, a dash of dill-you do you! 

Grilled Corn Salad Recipe

Ingredients:

For the dressing:

1 clove of garlic, minced
Juice of three large limes
½ tsp lime zest (optional)
½ cup extra virgin olive oil
½ tsp salt (more to taste)

For the Salad:

Four large ears of sweet corn, dehusked
3 roma tomatoes, diced
1 large avocado, chopped
1 fresh jalapeno, sliced into thin rounds (remove ribs and seeds to make it less spicy)
½ cup fresh cilantro, chopped
½ cup crumbled feta cheese (can substitute cotija, if desired)

Directions:

  1. Bring a large pot of salted water to a boil. Add your four ears of corn and parboil them for 3-4 minutes.
  2. While your corn boils, preheat your grill to medium high heat. Oil the grates with vegetable oil.
  3. Remove the corn from the boiling water and let it dry on a platter or pat it dry with paper towels.
  4. Coat each corn cob with olive oil and season all over with salt and freshly ground black pepper. 
  5. Place your corn cobs on the grill and cook each side for a couple minutes until you have a nice char. 
  6. Let the corn cool enough for you to handle it. Remove the kernels from the cobs by holding them upright and running a sharp knife down each side. 
  7. Transfer the kernels into a large bowl along with your chopped cilantro, avocado, jalapeno, and diced roma tomatoes. Also add in your feta or cotija cheese.
  8. Make the dressing: mix the minced garlic with the lime juice, olive oil, lime zest, salt, and black pepper to taste. 
  9. Drizzle the dressing all over your grilled corn salad mixture and toss to evenly coat the ingredients.
  10. Serve warm or chilled.

More Great Brazilian Recipes to Enjoy:

Pamonha

Posted on by John Reynolds

Brazilian pamonha on plate with fresh corn in the background

Brazilian Sweet Corn Tamale Recipe

Pamonhas are a unique Brazilian dish made from sweet corn. Like many other corn dishes, they are widely consumed during the Festas Juninas, since the festival coincides with the nation’s second harvest of corn. But the pamonha is also eaten year round as a simple, delicious treat that can be customized to suit any taste. 

Where Did Pamonha Come From?

Pamonha are first recorded as having been made and eaten in the Minas Gerais region of Brazil. Although it was probably consumed well beforehand, the first recipes for pamonha arose during the 19th century.   

The name “pamonha” likely comes from the Tupi language, an indigenous language of South America. In the Tupi-Guarani dialect, the word pa-muna translates in English to “sticky,” which might describe the consistency of the dish. 

Pamonha vs Tamales

Pamonha shares certain characteristics with the tamale, a traditional dish of Mesoamerican origin. Both the pamonha and tamal utilize a corn-based paste that is steamed or boiled within a corn husk. Both can be filled with various ingredients, like meat or vegetables. 

The main difference between a pamonha and a tamal is the type of corn that is used and how it is processed. Tamales use masa, a mixture made from field corn that has been dried then soaked in an alkaline solution (usually limewater). The soaked kernels are rinsed with water, and the resulting product is called hominy. Hominy can be ground into a fresh dough or dried into a meal known as masa harina. For tamales, masa is blended with spices, water or stock, and lard. 

Pomonha, on the other hand, uses fresh, sweet corn as the main ingredient. Sweet corn has a naturally higher sugar content, which means it lends itself to dessert dishes. Traditional pamonha, for example, are made with grated coconut, coconut milk, butter, and sugar and served as-is for a sticky, sugary treat. 

Are Pamonha Always Sweet?

While traditional pamonha are often sweet, you can easily adapt this recipe to accommodate savory fillings. Pamonha salgada, for example, is a cheese-filled variation. It uses less sugar in the dough and adds parmesan cheese and a good amount of melty white cheddar. (It is not dissimilar in taste to Brazilian cheese bread.) 

The simplicity of the basic recipe for pamonha means you can customize it however you like. Experiment with different flavors and fillings and have fun with it!

Pamonha Recipe

Ingredients:

4 cups fresh, sweet corn kernels (about 6-7 ears of corn)
¼ cup masa harina
5 oz unsweetened coconut milk
1 ¼ cup white sugar
½ tsp salt
4 oz grated sweetened coconut
2 tbsp melted butter
Corn husks for wrapping
Corn straw or kitchen twine for tying

Directions:

  1. Peel the husks from your corn. Rinse the larger leaves and put them in a saucepan. Cover the husks with water and bring the pan to a boil. Cook for three minutes, then remove the pan from the heat and set it aside.
  2. Slice off corn kernels with a sharp knife. 
  3. When you have enough corn kernels, place them in a blender with the coconut milk and blend until a smooth liquid forms. Add the sugar, salt, butter, grated coconut, and masa and blend until smooth. 
  4. At this point, the mixture should be sticky, but malleable. If your mixture is too liquid, add a little more masa. If it is too tough, add a little more coconut milk. 
  5. Put a blanched corn husk with the glossy side up onto the counter. The wide end should be facing away from you.
  6. Spread about ¼ cup along the top half of the corn husk. A good method is to scoop the amount you want using a spoon, then put a layer of plastic wrap over the dough and press it down using your fingers.
  7. Fold one long side of the husk over the dough, then the other long side. Finally, bring the bottom half up to form a pouch. Secure with corn straw or twine.
  8. Continue this process until you have used all of your dough.
  9. Put your pamonhas in a large saucepan and cover with water. Bring to a boil then reduce the heat to medium-high. Simmer for about 45 minutes, or until the husks begin to take on a yellowish appearance.
  10. Remove the pamonha from the water and let them cool slightly before serving. 

More Great Recipes to Try:

You´re headed off-site..

Would you like to checkout now?

You're switching shops with items in your cart. Our Gift Card products are sold from a seperate shop than our Butcher Shop & Merchandise products and require seperate checkouts.

If you wish to return to your Gift Card cart, simply navigate back to a Gift Card product page and click the cart icon - if you don't see your products please toggle between our different shopping carts.