Sweet Corn Brigadeiro
Prep time: 
Cook time: 
Total time: 
Serves: 20
Before you wrinkle your nose at these, try them. The flavors blend beautifully.
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (15 oz) sweet corn kernels, drained
  • 1 tablespoons butter
  • teaspoon ground cinnamon
  • sugar/cinnamon mixed
  1. Place the drained sweet corn kernels and the sweetened condensed milk in a blender or food processor and purée them.
  2. In a medium non-stick pan, pour the mixture. Add the butter and cinnamon. Stir on low heat constantly with a wooden spoon.
  3. Continue stirring and cooking until it thickens and becomes more difficult to stir. You will start to see the bottom of the pan more clearly. When the mixture seems more like a dough and less like a batter, and it pulls from the sides of the pan easily, it is done. This should take approximately 20 - 25 minutes.
  4. Transfer to a greased plate and spread. Let it cool. (about 30 to 45 minutes)
  5. Put the sugar/cinnamon mix into a separate dish.
  6. To shape the brigadeiro into balls, take a teaspoonful of mixture and roll it between your buttered hands.
  7. Transfer the ball to the dish of sugar/cinnamon and roll it around to coat all sides.
  8. Transfer the ball to a mini baking cup or square of parchment for serving. They keep in an airtight container for up to 3 days.
I recommend buying the sugar/cinnamon mixture pre-made in the spice section of the store. If you are going to mix up your own do not overdue the cinnamon. It can be overpowering. Variation: You may just roll in sugar.