Ingredients

• 400 g Fresh corn kernels
• 500 g Chicken breasts
• 1 small Yellow onion
• 2 Garlic cloves
• 1/2 medium Red bell pepper
• 200 ml Whole milk
• 100 ml Heavy cream
• 200 g Catupiry cheese (Brazilian creamy cheese)
• 2 tbsp Vegetable oil
• to taste Salt
• to taste Freshly ground black pepper
• 2 tbsp Fresh chopped parsley

Instructions

1. 1

   Cook the chicken breasts in salted water until tender. Let cool slightly, then shred them using two forks or by hand.

2. 2

   In a large skillet, heat the vegetable oil. Sauté the chopped onion, minced garlic, and diced red bell pepper until tender.

3. 3

   In a blender, combine the fresh corn kernels with the whole milk and heavy cream. Blend until smooth. Season with salt and pepper.

4. 4

   Fold the shredded chicken and sautéed vegetable mixture into the creamy corn base. Mix well.

5. 5

   Pour the mixture into a greased baking dish. Spoon dollops of Catupiry cheese over the top, spacing them evenly.

6. 6

   Bake in a preheated oven at 180°C (350°F) for 25 to 30 minutes, or until the gratin is golden and bubbly.

7. 7

   Let rest for a few minutes before serving. Garnish with fresh chopped parsley.