Curau (Portuguese pronunciation: [kuˈɾaw]) is a Brazilian sweet custard-like dessert made from the pressed juice of unripe maize, cooked with milk and sugar.

It is also called corá (pronounced [koˈɾa]) in Minas Gerais, papa-de-milho [ˈpapɐdʒiˈmiʎu] 'corn porridge' in Rio de Janeiro, and canjica [kɐ̃ˈʒikɐ] in the northern half of Brazil.

Curau recipes typically call for about half to two liters of milk and one to three cups of sugar to 10 ears of unripe maize or sweet corn.

A giant canjica has been prepared every year since 1999 in the town of Caruaru for the Festa de São João in northeast Brazil; the 2008 issue was 35 meters long and used 4,500 ears of corn.

[1] In the southern states, the word canjica is used for a different dessert, made with ripe unground white maize kernels, cooked in milk until soft, and which is called mungunzá doce in the northern half of Brazil.