Curau de Milho

Cut the kernels from the fresh corn cobs and place them in a blender with the milk, blending on high speed until you get a very smooth, creamy liquid.

Strain the blended corn mixture through a fine-mesh sieve into a medium saucepan, pressing with a spoon to extract all the liquid and leaving the fibrous pulp behind.

Add the sugar, butter, and salt to the strained corn milk, then cook over medium heat, stirring constantly with a wooden spoon to prevent lumps and sticking.

Continue stirring for 15 to 20 minutes as the mixture thickens to a pudding-like consistency that holds its shape briefly when you drag a spoon through it.

Pour the warm pudding into individual serving bowls or one large dish, let it cool to room temperature, then dust generously with ground cinnamon before serving.