📝 About This Recipe
Transport yourself to the sun-drenched beaches of Rio de Janeiro or a bustling 'Festa Junina' with this iconic Brazilian street food staple. Milho Cozido is more than just boiled corn; it is a sensory experience of sweet, tender kernels bursting with juice, traditionally slathered in melting salted butter. Simple yet profoundly soul-warming, this recipe captures the authentic technique of simmering corn with its own husks to intensify that earthy, farm-fresh aroma.
🥗 Ingredients
The Corn
- 6 pieces Fresh ears of sweet yellow corn (with husks and silk still attached if possible)
- 4-5 liters Water (enough to fully submerge the corn)
- 1 tablespoon Granulated sugar (to enhance the natural sweetness)
- 4-6 pieces Reserved corn husks (cleaned and used for flavoring the water)
The Cooking Liquid & Seasoning
- 2 tablespoons Sea salt (for the boiling water)
- 1/2 cup Whole milk (optional, for extra creamy kernels)
- to taste Fine sea salt (for final seasoning)
The Finishing Touches
- 1/2 cup Salted Brazilian butter (at room temperature for easy spreading)
- 1/2 teaspoon Smoked paprika (optional, for a modern twist)
- 2 pieces Fresh lime wedges (to brighten the flavors)
- 1/4 cup Grated Queijo Coalho or Parmesan (optional gourmet topping)
👨🍳 Instructions
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1
Begin by shucking the corn. Carefully remove the outer green husks, but save 4 to 6 of the cleanest inner husks to use in the boiling process.
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2
Remove all the corn silk (the hairy threads) from each ear. You can use a damp paper towel to rub the corn gently to catch any stubborn strands.
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3
Trim the ends of the corn cobs using a sharp knife so they sit evenly in the pot and fit comfortably.
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4
Fill a large stockpot with 4 to 5 liters of water, leaving enough room so it won't overflow when the corn is added.
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5
Add the 2 tablespoons of sea salt, the tablespoon of sugar, and the optional half-cup of milk to the water. The sugar and milk help maintain the corn's tenderness and color.
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6
Place the reserved clean husks into the water. These act like a 'tea bag,' infusing the water with an authentic corn aroma that mimics the street carts of Brazil.
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7
Bring the water to a rolling boil over high heat.
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8
Carefully lower the corn ears into the boiling water using tongs. Ensure they are completely submerged.
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9
Reduce the heat to medium-high and let the corn boil for 25 to 35 minutes. The timing depends on the freshness of the corn; younger corn cooks faster, while starchier corn needs more time.
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10
Test for doneness by piercing a kernel with a small knife or fork. It should feel tender and the liquid inside should be opaque, not watery.
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11
Once cooked, turn off the heat but keep the corn in the hot water until the moment you are ready to serve. This prevents the kernels from shriveling.
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12
Lift an ear of corn out with tongs and drain it briefly. While still steaming hot, generously slather the entire cob with the room-temperature salted butter.
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13
Sprinkle with a little extra fine sea salt if desired, and a pinch of smoked paprika or grated cheese for an elevated version.
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14
Serve immediately, perhaps wrapped in a clean husk or a paper napkin for that authentic street-food feel.
💡 Chef's Tips
Choose corn with bright green, moist husks; if the husks are dry or yellow, the corn is likely old and starchy. Do not add too much salt at the very beginning if your corn is very young, as it can sometimes toughen the skins—the sugar is the real secret for tenderness. If you want a 'beach-style' flavor, use a brush to apply the butter and then roll the corn in a mixture of salt and a tiny bit of water. For a faster version, you can use a pressure cooker; cook for 10 minutes once the valve starts whistling. Always keep the corn in the hot cooking liquid until the second you serve it to ensure it stays plump and juicy.
🍽️ Serving Suggestions
Pair with a cold glass of Caldo de Cana (sugarcane juice) for the ultimate Brazilian experience. Serve alongside other 'Salgadinhos' like Coxinha or Pão de Queijo for a festive snack platter. A cold Brazilian lager or a refreshing Caipirinha cuts through the richness of the butter perfectly. For a spicy kick, provide a bottle of Brazilian Malagueta pepper oil on the side. If serving at a BBQ (Churrasco), this makes the perfect side dish to grilled Picanha.