Pamonha Recipe - Brazilian Corn Cooked in Husk

Hey there, food adventurers! Get ready to dive into the heart of Brazilian culinary tradition with a dish that’s pure sunshine in every bite: Pamonha! If you’ve ever wondered about delicious ways to enjoy fresh corn recipes, or you’re on the hunt for a truly authentic corn dish recipe, you’ve hit the jackpot. Pamonha is a beloved sweet treat made from corn cooked in husk, a creamy, slightly sweet, and utterly comforting delight that’s been cherished across Brazil for generations.
Forget complicated techniques! Our sweet corn recipe for Pamonha is designed to bring this traditional magic right into your kitchen, whether you’re a seasoned chef or just starting your journey with recipes made with corn. We're talking about the classic, melt-in-your-mouth version, carefully wrapped and boiled in its own husk. This isn't just a cup of corn recipe; it's a taste of heritage, a celebration of simple ingredients transformed into something extraordinary. Get ready to unveil the secrets to making your own deliciously authentic Pamonha!

Ingredients

• 6-8 large fresh sweet corn ears (about 8-10 cups of kernels)
• 1/2 cup granulated sugar (adjust to taste, depending on corn sweetness)
• 1/4 cup whole milk (or coconut milk for a dairy-free option)
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon salt
• Extra corn husks (from the ears you're using, plus a few extras if needed, kept whole and pliable)
• Twine or thin strips of corn husk for tying

Directions

1. Prep the Corn: Carefully peel back the green husks from the corn ears, trying to keep them as whole as possible. Remove and discard the silk. Set aside the best, largest husks for wrapping. You'll need about 12-16 good husks. Cut the kernels off the cobs.
2. Make the Pamonha Mixture: In a blender or food processor, combine the fresh corn kernels, sugar, milk, melted butter, and salt. Blend until you have a smooth, creamy paste. Don't over-blend; a slight texture is lovely.
3. Prepare the Husks: If your husks feel stiff, you can briefly soak them in warm water to make them more pliable. Lay two husks flat, slightly overlapping, to create a wider surface.
4. Form the Pamonha Pockets: Take about 1/2 cup of the corn mixture and place it in the center of the overlapped husks. Fold the sides of the husks over the mixture, then fold the top and bottom to create a neat, sealed packet. It should resemble a small pouch or tamale.
5. Tie Them Up: Secure each pamonha packet tightly with twine or thin strips of corn husk. Ensure they are sealed well to prevent water from entering during cooking. Repeat with the remaining mixture and husks.
6. Boil the Pamonha: In a large pot, bring a generous amount of water to a rolling boil. Carefully lower the pamonha packets into the boiling water. Make sure they are fully submerged. You might need to cook them in batches if your pot isn't large enough.
7. Cook to Perfection: Boil the pamonhas for about 40-50 minutes, or until they feel firm to the touch and the husks turn a slightly yellowish color.
8. Serve and Enjoy: Carefully remove the pamonhas from the hot water with tongs. Let them cool for a few minutes before unwrapping and serving. They're traditionally enjoyed warm, often with a sprinkle of cinnamon or a dollop of fresh cheese (like Minas cheese, if you can find it!).