8 sweet and savory options for your arraiá




Corn cake with creamy guava – Photo: Guia da Cozinha

Photo: Kitchen Guide

If there’s one ingredient that can’t be missed at Festa Junina, it’s corn! With this tasty food it is possible to prepare numerous delicacies typical of this time of year. In order for you to have amazing recipes with corn in your celebration, the Kitchen Guide has made a list of the best options for you to win over your guests. Be sure to check it out!

Juninas recipes with corn: sweet and savory options for your arraiá

Corn cake with creamy guava



Corn cake with creamy guava – Photo: Guia da Cozinha

Corn cake with creamy guava – Photo: Guia da Cozinha

Photo: Kitchen Guide

Time: 1h

Performance: 12 servings

Difficulty: easy

Ingredients

  • 1 can of drained green corn
  • 1 cup (tea) milk
  • 1/2 cup (tea) of oil
  • 3 eggs
  • 2 cups (tea) of sugar
  • 1 cup (tea) wheat flour
  • 1/2 cup (tea) cornmeal
  • 1 tablespoon of baking powder
  • 1 cup cubed guava
  • Margarine and wheat flour for greasing and flouring
  • 5 tablespoons of water
  • 1 cup of creamy guava paste

Preparation mode

Beat the corn, milk, oil, eggs, sugar, flour and cornmeal in a blender until homogenized. Gently stir in the yeast with a spoon, then stir in the guava paste until incorporated. Pour in a greased and floured shape with a hole in the middle of 26 cm in diameter, and take it to the medium oven, preheated, for 40 minutes or until baked and golden. Let cool and unmold. In a pan, bring the water and the guava over low heat until it melts. Drizzle the cake, letting it run down the side, and serve.

Green Corn Brigadeiro in a small pot



Brigadeiro de corn in a pot – Photo: Guia da Cozinha

Brigadeiro de corn in a pot – Photo: Guia da Cozinha

Photo: Kitchen Guide

Time: 40min (+2h in the fridge)

Performance: 15 units

Difficulty: easy

Ingredients

  • 3 ears of grated green corn
  • 1 can of condensed milk
  • 1 cup (tea) milk
  • 1 tablespoon of butter
  • 2 gems
  • 1 box of sour cream (200g)
  • Cinnamon powder for sprinkling

Preparation mode

In the blender, beat the corn, condensed milk, milk, butter and yolks until homogenized. Transfer to a pan and place over medium heat, stirring until thickened. Turn off and mix the cream. Divide between clear cups and refrigerate for 2 hours. Sprinkle with ground cinnamon, decorate as desired and serve.

sweet hominy



Sweet hominy – Photo: Guia da Cozinha

Sweet hominy – Photo: Guia da Cozinha

Photo: Kitchen Guide

Time: 1h

Performance: 6 servings

Difficulty: easy

Ingredients

  • 300g corn for white hominy
  • 1 liter of water
  • 1 small cinnamon stick
  • 2 cloves
  • 1 liter of milk
  • 1/2 cup (tea) of sugar
  • 1 can of condensed milk
  • Cinnamon powder for sprinkling

Preparation mode

Place the hominy corn in the pressure cooker. Add water, cinnamon and cloves. Cover and cook for 20 minutes, on low heat, after the pressure starts. Turn off, wait for the pressure to release naturally and pour the contents into a large pot. Add the milk, sugar and cook over low heat, stirring occasionally, for 30 minutes or until the hominy has softened and the broth has thickened. Reserve. Place the can of condensed milk without the label in a pressure cooker and cover with water. Cover and cook for 20 minutes, on low heat, after the pressure starts. Turn it off, wait for the pressure to release and let the can cool completely before opening. Mix the boiled condensed milk with hominy and pour into a medium refractory. Sprinkle with cinnamon and serve, if desired, decorated with cinnamon stick.

cup curao



Cup curau – Photo: Kitchen Guide

Cup curau – Photo: Kitchen Guide

Photo: Kitchen Guide

Time: 1h

Performance: 15 servings

Difficulty: easy

Ingredients

  • 4 ears of green corn
  • 1 liter of milk
  • 6 tablespoons of sugar
  • 1/2 teaspoon of salt
  • 1 tablespoon of butter
  • Cinnamon powder for sprinkling
  • Cinnamon stick to decorate

Preparation mode

With a sharp knife, remove the kernels from the corn cob, cutting close to the cob. Blend in a blender with half the milk. Mix the rest of the milk and pass through a fine sieve pressing down. Add the sugar, salt and butter, place in a pan and place over low heat, stirring for 20 minutes or until thickened. Let cool and pour into cups. Sprinkle with cinnamon powder and decorate with the cinnamon stick. serve.

roasted corn on the cob



Roasted corn on the cob – Photo: Guia da Cozinha

Roasted corn on the cob – Photo: Guia da Cozinha

Photo: Kitchen Guide

Time: 30min

Performance: 12 servings

Difficulty: easy

Ingredients

  • 12 ears of corn
  • 5 tablespoons salt margarine at room temperature
  • 2 tablespoons of chopped parsley

Preparation mode

Clean the corn cobs well and bake on the grill over coals for 25 minutes, turning on all sides until golden brown. Make a paste with the margarine and the parsley. Pass through the cobs while still warm and serve immediately.

traditional pamonha



Traditional pamonha – Photo: Guia da Cozinha

Traditional pamonha – Photo: Guia da Cozinha

Photo: Kitchen Guide

Time: 2 am

Performance: 10 units

Difficulty: easy

Ingredients

  • 1/2 cup (tea) milk
  • 1 tablespoon of butter
  • Grains of 6 ears of corn
  • 1 and 1/2 cup (tea) of sugar

Preparation mode

In a saucepan, place the milk, butter and heat over medium heat until melted. Remove from heat and let cool. Blend the corn kernels, sugar and milk mixture in a blender until smooth. Make bags with corn husks and fill them with the cream from the blender. Tie so it doesn’t leak. Cook over medium heat in a pan of boiling water for 40 minutes or until the pamonhas rise to the surface. Remove from water with a slotted spoon and serve hot or cold.

Northeastern couscous with coalho cheese



Northeastern couscous with coalho cheese – Photo: Guia da Cozinha

Northeastern couscous with coalho cheese – Photo: Guia da Cozinha

Photo: Kitchen Guide

Time: 20min

Performance: 5 servings

Difficulty: easy

Ingredients

  • 1 teaspoon of salt
  • 1 tablespoon of sugar
  • 500g of corn flour
  • 1 cup cubed curd cheese
  • 2 cups of water (tea)
  • 1 tablespoon of bottle butter

Preparation mode

Mix the water, salt, flour, sugar and cheese in a bowl until it forms a wet crumb. Place in a steamer couscous and cook over medium heat for 15 minutes or until firm and cooked through. Unmold and serve drizzled with butter.

Corn broth with chicken



Corn broth with chicken – Photo: Guia da Cozinha

Corn broth with chicken – Photo: Guia da Cozinha

Photo: Kitchen Guide

Time: 40min

Performance: 6 servings

Difficulty: easy

Ingredients

  • 3 cans of green corn with the water
  • 1 cup cream cheese (200g)
  • 2 cups (tea) milk
  • 1 tablespoon of cornstarch
  • 3 tablespoons of butter
  • 500g cubed chicken breast
  • Salt, pepper and chopped chives to taste
  • grated parmesan cheese for sprinkling

Preparation mode

Blend 2 cans of corn with water, curd, milk and cornstarch in a blender for 4 minutes. Heat the butter in a pan over medium heat and fry the chicken seasoned with salt and pepper for 5 minutes or until golden. Add the corn kernels with the water and sauté for 3 minutes. Add the cream from the blender, adjust the salt and cook until a thick broth forms. Transfer to individual bowls, sprinkle with Parmesan, chives and serve.

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