Curau

Directions

• Peel the ears of corn and remove the kernels. 
  To do this, hold each ear upright over a bowl and use a sharp knife to cut the kernels. 
  Then, scrape the cob with the blunt side of the knife to extract the “milk” from the corn.
• Place the corn kernels and milk in a blender and blend until a homogeneous mixture is obtained. 
  If necessary, you can add a little more milk to help with the process.
• Pass the mixture through a sieve to separate the liquid from the solid part, obtaining corn juice. 
  Reserve the juice and discard the solid part.
• In a saucepan, combine corn juice, sugar, salt, cornstarch and butter. 
  Stir well to dissolve the cornstarch.
• Place the pan over medium heat and cook, stirring constantly, until the mixture thickens and begins to come away from the bottom of the pan. 
  This should take about 10-15 minutes.
• Once the curau reaches the desired consistency, turn off the heat and let it cool slightly.
• Transfer the curau to individual bowls or a large platter.
• Let it cool completely, and, if desired, sprinkle cinnamon powder on top before serving.