Pamonha

Name: Pamonha
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Brazilian
Ingredients: 8 ears of sweet corn; 100 ml coconut milk; 1 tbsp sugar — optional for sweet; 50 g queijo minas — optional for savory; as needed corn husks — for wrapping; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Pamonha, a beloved treat from Brazil's June festivals, brings the season's bounty to the table with its blend of fresh corn and coconut milk. Traditionally prepared for these festive gatherings, it captures the spirit of community and celebration, where cooks rely on their instincts to season and fatten the mixture just right. This version stays true to those roots, offering a glimpse into the way Brazilian families bring it to life in their own kitchens.

The result is a comforting blend of sweet corn and creamy coconut, with a hint of salt to balance the flavors. The pamonha is wrapped in corn husks, infusing each bite with a subtle earthiness. A touch of sugar and the creamy tang of queijo minas provide depth, making each mouthful a harmonious play of textures and tastes.

Ingredients

8ears of sweet corn
100 mlcoconut milk
1 tbspsugar — optional for sweet
50 gqueijo minas — optional for savory
as neededcorn husks — for wrapping
to tastefine sea salt

Method

Begin by preparing the corn. Carefully remove the husks from the 8 ears of sweet corn, ensuring they remain intact, as you'll use them later. Clean the husks under running water and set them aside to dry. Cut the kernels off the cobs by standing each ear upright and slicing downward with a sharp knife, ensuring the kernels are cut evenly for consistent cooking.
In a large mixing bowl, combine the corn kernels with 100 ml of coconut milk and 1 tbsp of sugar. Use a blender or food processor to blend the mixture until smooth. The consistency should be thick and creamy, with no large chunks of corn remaining.
Grate 50 g of queijo minas and add it to the corn mixture. Stir well to incorporate the cheese evenly throughout the mixture. Season the mixture with fine sea salt to taste, keeping in mind that the salt will enhance the sweetness of the corn and the richness of the cheese.
Lay out a corn husk on a flat surface and place a generous spoonful of the corn mixture in the center. Fold the husk over the mixture, tucking in the sides, and tie it securely with a strip of husk or kitchen twine to form a neat package. Repeat this process until all the corn mixture is used.
Fill a large pot with water and bring it to a gentle boil over medium heat. Carefully place the wrapped pamonhas into the pot, ensuring they are fully submerged. Cover the pot and cook until the pamonhas are tender and the corn mixture has set, which you can check by gently pressing on one; it should feel firm and hold its shape.
Once cooked, remove the pamonhas from the pot using tongs and let them drain on a clean towel. Allow them to cool slightly before serving. The pamonhas should be warm, with a soft, cohesive texture and a fragrant aroma from the coconut milk and cheese. Serve them as a delightful treat, perfect for sharing at the table.