Bolo de Milho Verde Cremoso

Ingredients

Equipment Needed

• •Blender with at least 1.5-liter capacity
• •8-inch square pan or 9-inch round cake pan
• •Wide bowl for cutting corn
• •Sharp knife

Instructions

1. 1

   Prepare the pan

   Heat the oven to 180°C (350°F). Butter an 8-inch square pan or a 9-inch round pan, then dust it lightly with flour or fine cornmeal. This gives the batter something to grip, so the edges brown and release instead of welding themselves to the pan.

2. 2

   Cut the corn

   Stand each cob upright in a wide bowl and slice downward with a sharp knife, taking off the kernels without digging hard into the cob. You want sweet, juicy kernels, not woody bits. Scrape the cob once with the back of the knife to catch the milky corn juice, because that's flavor a packet could only dream about.

3. 3

   Blend the base

   Add the corn, milk, eggs, sugar, melted butter, and salt to the blender. Blend until the mixture looks thick, pale yellow, and mostly smooth, about 1 minute. A few tiny corn flecks are welcome. They remind you this came from an ear of corn, not from powder pretending to be dinner's cousin.

4. 4

   Add the dry ingredients

   Add the flour and cornmeal, then blend just until you don't see dry pockets, about 10 to 15 seconds. Stop there. The flour is here to hold the creamy middle together, not to turn the cake tough. Add the baking powder last and pulse 3 times, just enough to mix it in.

5. 5

   Bake until set

   Pour the batter into the prepared pan and bake for 40 to 50 minutes. Look for deep golden edges, a puffed top, and a center that jiggles softly when you nudge the pan but doesn't ripple like liquid. If the middle sloshes, it needs more time. If a toothpick comes out perfectly dry, you've gone past creamy.

6. 6

   Cool and cut

   Let the cake cool in the pan for at least 30 minutes before cutting. I know. Terrible news. But the eggs and corn starch finish setting as it cools, and if you cut too early the creamy middle runs instead of holding a tender square.

Chef Tips

• •Buy corn when the husks are bright and the kernels look full and milky. That's usually when it's cheap and local. Cook with the season and the season cooks for you.
• •The Tuesday shortcut is drained canned corn: use 2 cans, about 3 cups drained. It works, but the flavor is flatter and less green. Fine. Just don't use powdered corn cake mix and call it comida de verdade.
• •Don't overblend after the flour goes in. Before the flour, blend freely. After the flour, be brief. That's how you keep the cake tender.
• •For a more festa junina version, add 1/2 cup unsweetened grated coconut with the flour. Good. Optional. Not a costume.
• •Store covered at room temperature for 1 day or in the fridge for up to 4 days. The center firms when cold, then softens again if you warm a slice gently.

Advance Preparation

• •Cut the corn kernels up to 1 day ahead and refrigerate them covered.
• •The cake can be baked 1 day ahead. Let it cool completely, cover, and keep at room temperature if your kitchen is cool, or refrigerate in warm weather.

Frequently Asked Questions

Nutrition Information

1 serving (about 115g)