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Grains & Floury


  1. In a bowl, mix the cornflour with salt. 
  2. Pour the water gradually, stirring with a spoon to moisten the flour - the texture should resemble wet sand, very moist. 
  3. Let it hydrate for 10 minutes - this will make the flakes softer when steaming. 
  4. Fill the bottom of a couscous pot with water and place the steaming basket on top. 
  5. Transfer the hydrated cornflour to the basket, without compacting it. Cover and bring to a boil over high heat. 
  6. Once it starts boiling, a light steam will come out from the side of the lid. 
  7. Reduce the heat and let it cook for another 10 minutes until the couscous is very soft. 
  8. Check when opening the lid: the couscous should be inflated and soft to the touch. 
  9. Turn off the heat and, being careful not to burn yourself or overturn the basket, pull the central rod to unmold the couscous. 
  10. Transfer to a bowl and break the couscous into pieces with a fork. In a small bowl, mix the butter with 3/4 cup of boiling water from the couscous pot. 
  11. Stir with a spoon until at least half of the butter melts - it finishes melting with the heat of the couscous. 
  12. Drizzle the buttered water over the couscous and mix with the fork - the water with butter should be absorbed, and the couscous should be fluffy and well-moistened. 
  13. Serve hot or warm. Enjoy your meal!

Passo a passo

  • 1 1⁄2 cups of corn flakes from Da Terrinha;
  • 2 teaspoons of salt;
  • 3⁄4 cup of water;
  • 2 tablespoons of butter;


12 Servings

30 Minutes

Corn couscous

INGREDIENTS: Flaked cornmeal. Gene donors: Bacillus thuringiensis, Agrobacterium tumefaciens, Streptomyces viridochromogenes.



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