Pamonha
Pamonha is a traditional Brazilian snack made from fresh corn, milk, and sugar, often wrapped and cooked in corn husks. It has a sweet, creamy texture and is a popular treat throughout Brazil. This recipe offers a vegetarian version of the classic comfort food.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 430 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 6 pcsfresh corn, on the cob
- 240 mlmilk
- 0.5 cupgranulated sugar
- 0.5 tspsalt
- 8 pcsDried Corn Husks, large, from the corn cobs
Equipment
blender · large bowl · large pot · knife · kitchen twine
The method
Step by step
- 1
Carefully remove the corn husks from the cobs, keeping them as intact as possible. Select 8-10 large, unblemished husks and set them aside to use for wrapping.
About 5 min
Cook’s note: Choose the largest and most flexible husks for easier wrapping.
- 2
Using a sharp knife, carefully cut the corn kernels off the cobs. Try to get as close to the cob as possible.
About 5 min
Cook’s note: Stand the cob upright in a large bowl to catch the kernels as you cut them.
- 3
Place the corn kernels in a blender. Add the milk, granulated sugar, and salt.
About 2 min
- 4
Blend the mixture until it is smooth and creamy. You may need to stop and scrape down the sides of the blender a few times.
About 3 min
Cook’s note: Blend thoroughly to ensure a smooth texture for the pamonha.
- 5
Take two large corn husks and overlap them slightly to form a wider, stronger base. Fold up the bottom end to create a pocket.
About 5 min
Cook’s note: Ensure the folded bottom is secure to prevent the mixture from leaking.
- 6
Spoon the corn mixture into the husk pocket, filling it about two-thirds full.
About 3 min
- 7
Fold down the top of the husks over the mixture, then fold in the sides to fully enclose the pamonha. Tie securely with a thin strip of corn husk or kitchen twine.
About 5 min
Cook’s note: If the husks are too stiff, you can briefly soak them in warm water to make them more pliable.
- 8
Repeat the wrapping process with the remaining mixture and husks.
- 9
Bring a large pot of water to a rolling boil. Carefully place the wrapped pamonhas into the boiling water.
About 2 min
Cook’s note: Ensure there is enough water to fully submerge the pamonhas.
- 10
Boil the pamonhas for approximately 30-40 minutes, or until the corn mixture is firm to the touch.
About 40 min
Cook’s note: The texture should be similar to firm polenta when cooked through.
- 11
Carefully remove the pamonhas from the water and let them cool slightly before serving. They can be enjoyed warm or at room temperature.
About 5 min
Cook’s note: Pamonha can be served straight from the husk.
Per serving
Nutrition
- Calories
- 430.1kcal
- Protein
- 12.3g
- Carbs
- 96.1g
- Fat
- 5.1g
- Fibre
- 8.1g
- Sugar
- 47.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pamonhas, still in their husks, in an airtight container in the refrigerator.
Reheat in boiling water for 10-15 minutes, or steam until warm.
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