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Loading...Pamonha is a beloved Brazilian street-food classic, especially during the June Festa Junina festivals. Fresh sweet corn is grated and blended with milk, sugar, and butter, then tied into tidy bundles inside their own corn husks and gently boiled until silky and tender. The result is a lightly sweet, custardy tamale with deep corn flavor and an unmistakable aroma of fresh husk.
Prep Time30 mins
Cook Time50 mins
Total Time80 mins
Servings6
Yield6 tamales
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 8 gFat
- 4 gSaturated Fat
- 52 gCarbs
- 4 gFiber
- 22 gSugar
- 6 gProtein
- 190 mgSodium
- 340 mgPotassium
- 70 mgCalcium
- 1.5 mgIron
- 9 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the corn filling
- 6 large ears fresh sweet corn, husked (kernels cut off, about 4 cups kernels)
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
For wrapping
- 12 large dried corn husks, soaked in warm water for 30 minutes
- Kitchen twine, cut into 12-inch lengths
Directions
- Prepare the corn husks by peeling back the outer layers carefully, keeping them as large and intact as possible; reserve the inner silkiest ones for lining. Soak all husks in warm water for 30 minutes until pliable, then drain and pat dry.
- Cut the corn kernels off the cobs, then scrape the cobs with the back of a knife to release the milky pulp. Combine kernels, pulp, and milk in a blender and pulse 30 seconds to 1 minute, until a coarse, creamy puree forms; do not overprocess into a smooth liquid.
- Transfer the corn puree to a bowl and stir in the sugar, melted butter, salt, and cinnamon until evenly combined. The mixture should be thick enough to mound on a spoon.
- Lay a soaked corn husk flat on the counter with the wide end facing you. Spoon about 1/3 cup of the corn mixture onto the center of the husk, shaping it into a thick rectangular log that stops about 1 inch from each edge.
- Fold the long sides of the husk up and over the filling to overlap, then fold the narrow bottom end up. Roll the tamale away from you into a tight bundle, leaving the top open like a small pocket.
- Tie the tamale securely with kitchen twine at both ends and once around the middle. Repeat with the remaining husks and filling to make 6 tamales.
- Arrange the tamales upright (folded-side down) in a large pot. Pour in enough water to reach halfway up the sides of the tamales, cover, and bring to a gentle boil over medium heat. Reduce to a low simmer and cook for 45 to 50 minutes, refilling with hot water as needed, until the filling is set and pulls cleanly away from the husk.
- Remove the tamales from the pot and let them rest for 10 minutes. Untie the twine, open the husks, and serve warm, optionally dusted with extra cinnamon.
Cook’s Notes
- Use the freshest, in-season sweet corn you can find; older corn yields a starchy, less flavorful pamonha.
- Reserve the tougher outer husks for the outside wrap and use the soft inner husks to line the inside for a cleaner presentation.
- For a savory version, omit the sugar and cinnamon and stir in 1/2 cup crumbled queso fresco plus a pinch of black pepper.
- A pinch of baking powder (1/4 teaspoon) whisked into the puree gives a slightly airier, lighter texture.
- Pamonha is best eaten the day it is made; rewarm leftovers by steaming for 8 to 10 minutes rather than microwaving, which can toughen the husk.
