Brazilian recipe
Savory Corn Dumpling with Chicken and Bacon Filling (Pamonha salgada)
A traditional Brazilian treat, this savory corn dumpling features fresh corn, shredded chicken, and smoky bacon, wrapped and boiled for a creamy, comforting result.
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Ingredients
3 medium onions, finely chopped
Salt, black pepper, and cumin, to taste
10 ears of corn, not too young, with mature and juicy kernels
100 ml olive oil, for sautéing
Corn husks, boiled beforehand to soften, for wrapping
10 slices of bacon, cut into small pieces
2 large tomatoes, chopped
1 cup coconut milk, for flavor and creaminess
2 bone-in chicken breasts, cooked and shredded
Salt, black pepper, and cumin, to taste
10 ears of corn, not too young, with mature and juicy kernels
100 ml olive oil, for sautéing
Corn husks, boiled beforehand to soften, for wrapping
10 slices of bacon, cut into small pieces
2 large tomatoes, chopped
1 cup coconut milk, for flavor and creaminess
2 bone-in chicken breasts, cooked and shredded
Where to find ingredients
You can find fresh corn and chicken at local markets or supermarkets. If fresh corn husks are unavailable, they can sometimes be sourced from ethnic specialty food suppliers; look for them in the produce or frozen sections of international grocery stores.
Preparation method
- Remove the husks and silk from the corn cobs using a sharp knife.
- Blend the corn kernels in a blender with the coconut milk until you reach a smooth consistency.
- Pass the mixture through a fine-mesh sieve to remove any remaining husks or fibers.
- Season the corn batter with salt, black pepper, and cumin to taste.
- Set the batter aside.
- Dice the bacon into small pieces and set aside.
- Cook the bone-in chicken breasts with onion, salt, and water until tender.
- Shred the chicken meat and discard the bones.
- Sauté the shredded chicken with the bacon, olive oil, tomatoes, and herbs until well-seasoned and fragrant.
- Incorporate the filling into the corn cream, mixing until well combined.
- Prepare the corn husks by boiling them in water for a few minutes to ensure they are flexible.
- Assemble the pamonhas by placing a portion of the corn mixture inside each husk, shaping them into a small pouch.
- Tie the husks securely with a strip of corn husk or kitchen twine.
- Boil the pamonhas in water for approximately 20 minutes.
- Remove the pamonhas from the water, let them drain well, and serve them warm inside their husks or sliced.
Observations
The Pamonha salgada is a classic Brazilian delicacy, crafted from fresh corn and filled with a savory mix of shredded chicken, bacon, and seasonings. This dish is cherished for its creamy texture and rich, bold flavors, making it a perfect choice for family gatherings or festive occasions. The preparation involves processing the fresh corn, creating a seasoned filling, and wrapping everything in corn husks that have been softened in boiling water. The final result is a succulent, flavor-packed corn parcel that brings authentic, homemade comfort to the table.
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