Cuscuz de Milho (Corn Couscous)

Cuscuz de milho is corn couscous. This is a corn dish served with coconut cream. It has a soft, cake-like texture, but it is not sweet. This couscous dish makes a great breakfast, side dish, or dessert.

Couscous is from North Africa and the Middle East. It is a traditional Middle Eastern dish and a staple in countries such as Morocco and Tunisia. This corn couscous is a Brazilian corn dish, specifically from the northeastern region of the country. It is one of many corn dishes prepared and served during the São João festival in Brazil.

Cuscuz de milho is made with corn grits and water. It can be served with coconut cream, butter, or plain. Sugar can also be added if you prefer a sweeter taste to this couscous. It can also be served as a breakfast dish with butter or a side dish with rice, beans, and meat. 

For this couscous, I prepared and made this dish as a dessert. The coconut cream topped over the couscous is a lightly sweet corn dessert. 

Ingredients Details

Yellow cornmeal: Doñarepa pre-cooked yellow cornmeal; alternatives: Teteu flaked yellow corn flour couscous or Kimilho Yoki corn flour. 
Water: filter water
Coconut cream: Goya Cream of Coconut; alternative coconut milk or sweetened condensed milk
Butter: salted or unsalted butter; alternative margarine
Salt: plain salt

Equipment

Couscous Cooker Pot

          

Coconut cream is topped over the corn couscous. 

Ingredients

• 2 cups yellow cornmeal

• 2 cups water

• ¼ coconut cream

• ¼ teaspoon butter

• 1 teaspoon salt

Instructions

Cornmeal mixture. In a bowl, mix the yellow cornmeal and salt. Slowly add 1 cup of water. Mix thoroughly with your hands or a mixing spoon, then rest the mixture for 5 minutes.

Couscous Cooker Pot. Coat the couscous cooker, the sides of the pot, and the strainer plate with butter. Fill the couscous cooker pot with 1 cup of water. Add the cornmeal mixture.

Cook. Boil at medium-high heat for 5 minutes. Reduce the heat and cook for 10-15 more minutes. Then remove the couscous cooker pot from the heat. Let it cool. Add the couscous to a plate.

Garnish. Drizzle the coconut cream onto the couscous.