Snack · 90 min · brazilian

Pamonha (Fresh Corn Tamales)

This is the kind of Brazilian snack you’ll make on repeat — corn and sugar, 90 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 8 Corn
• 0.75 cup Sugar
• 3 tbsp Butter
• 0.5 cup Milk
• 1 tsp Salt
• 0.5 tsp Cinnamon

Steps

1. Husk the corn, reserving the largest, most intact husks — they become the wrappers. Cut the kernels off the cobs; you want about 6 cups.
2. Blend the kernels with the milk until as smooth as possible, then strain, pressing hard to extract every drop of sweet corn liquid. The pulp left behind has given all it can.
3. Stir the sugar, melted butter, salt, and cinnamon into the corn liquid. It should taste distinctly sweet, like summer.
4. Spoon the mixture into the reserved husks, fold them into tidy packets, and tie with strips of husk. Snug packets, not bursting ones.
5. Steam the packets for 45 minutes, until the filling sets to a soft, spoonable custard.
6. Serve warm, unwrapped at the table. Pamonha is sweet corn at its most luxurious — Festa Junina in a husk.

Build my plan — free

← All recipes