F5 – Columnists – Cooking Adventure – Learn the Perfect Version of Cream of Corn Chicken to Make at Home

Hello cooks! Welcome to another culinary adventure!

Shall we speak of affectionate food? Chicken in cream of corn is such a popular dish that, in addition to having a captive place in the hearts of diners (mainly from São Paulo), it is always present on the menus of restaurants serving prepared, executive and commercial. No wonder, then, that the pair are truly perfect.

Breaded or grilled, well-seasoned chicken seems to go best with creamy corn cream. Usually the duo is served with white rice, but only the combination of chicken and corn will do.

According to some reports, the cream is derived from a recipe in the southern United States. The “creamed corn,” however, looks a lot more like what we call the corn angels.

The cream of corn that usually accompanies PF chicken (which can be breast, can be chicken, can be thigh and drumstick, and can even be fried chicken) is a side dish that uses French bechamel sauce. as a basis. That is, instead of just mixing corn, milk and butter, white sauce is prepared as a base and grain is added to it.

The use of corn is typical of the interior of the country, notably São Paulo and Minas Gerais and part of the Midwest, where the Indians cultivated the grain and had some of their food related to food based on it.

According to Carlos Alberto Dória and Marcelo Corrêa Bastos in “La cuisine caipira de Paulistânia” (ed. Três Estrelas), “several products have been obtained from freshly harvested green corn, both in the native diet and in the country diet” , the preparations remaining until today. , porridge and porridge.

This corn cream that we know and teach today, certainly has its roots in our native culture, although it has been transformed with the basis of French gastronomy.

Stay home if possible and do we go to the kitchen? Next!


Difficulty: easy
Yield: 4 people

2 chicken breasts, halved lengthwise
Lemon juice
2 tablespoons of butter
2 tablespoons of flour
2 cups of tea
200 g green corn
4 slices of bacon
Salt and black pepper to taste

Juliana Ventura, 36, is a journalist who graduated from PUC-SP (Pontifical Catholic University of São Paulo), graduated in gastronomy from Universidade Anhembi Morumbi and a children’s cooking teacher.


Instagram: @venturanacozinha

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