Brazilian recipe
Savory homemade corn tamale with cheese (Pamonha salgada)
Discover how to make a creamy, savory corn tamale using fresh corn and cheese—the perfect comforting snack with an authentic taste.
0.0 / 5 by 0 Reviews
Ingredients
12 fresh corn cobs with husks, cleaned
2 teaspoons salt
3 tablespoons grated Minas cheese or Parmesan
1/2 teaspoon sugar
1 cup whole milk
1 tablespoon margarine or butter
2 teaspoons salt
3 tablespoons grated Minas cheese or Parmesan
1/2 teaspoon sugar
1 cup whole milk
1 tablespoon margarine or butter
Where to find ingredients
You can find fresh corn and dairy at local markets or produce stalls. If Minas cheese is unavailable, an aged semi-hard cow's milk cheese serves as a great substitute to maintain the savory profile.
Preparation method
- Carefully remove the corn husks, keeping several intact for the assembly
- Cut the corn kernels off the cobs using a sharp knife
- Place the kernels in a blender and process until finely ground
- Add the milk to the corn mixture and process again until smooth
- Strain the mixture through a coarse sieve to remove fibers and obtain a smooth cream
- Transfer the strained cream to a bowl and stir in the salt, sugar, and grated cheese
- Sanitize the reserved husks under running water
- Shape small pouches with the husks to form individual portions
- Fill each pouch with the corn cream, closing the ends tightly and securing them with kitchen twine
- Place the pamonhas to cook in a large pot of boiling water
- Boil for approximately 10 minutes until firm
- Remove the pamonhas from the water, drain well, and serve hot or at room temperature
Observations
The savory pamonha is a classic Brazilian delicacy that beautifully marries the sweetness of fresh corn with the savory depth of cheese. This traditional recipe is straightforward to prepare, yielding a creamy and flavorful result that is perfect for sharing at any gathering. The secret to success lies in selecting the right husks and taking care when blending the corn, ensuring a smooth, uniform texture and an irresistible aroma of cooked corn.
Ratings and comments