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Brazilian recipe

Savory Corn Pudding with Cheese (Pamonha salgada)

Make creamy savory pamonha with fresh corn and cheese for a simple, comforting snack or meal with authentic flavour.

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30 min preparation 10 min cooking 6 portions 1045 product views
Savory Corn Pudding with Cheese (Pamonha salgada)

Ingredients

12 ears of corn with husks, fresh and clean
2 teaspoons salt
3 tablespoons minas-style cheese or grated Parmesan
1/2 teaspoon sugar
1 cup whole milk
1 tablespoon margarine or butter

Where to find ingredients

Look for the sweet corn and husks in the fresh produce section, and buy the cheese, milk, salt, sugar, and butter or margarine from the dairy and grocery aisles. If needed, a mild hard cheese can be used as a substitute for queijo tipo minas.

Preparation method

  1. Carefully remove the husks from the corn ears, keeping some whole for assembling.
  2. Cut the kernels off the ears with a sharp knife.
  3. Place the kernels in a blender and blend until you get a very finely ground mixture.
  4. Add the milk to the corn cream and process again until smooth.
  5. Pass the mixture through a coarse sieve to remove fibres and obtain a smooth cream.
  6. Transfer the sieved cream to a bowl and mix in the salt, sugar, and grated cheese.
  7. Wash the reserved husks under running water.
  8. Shape small parcels with the husks, making individual portions.
  9. Fill each parcel with the corn cream, sealing the ends well and tying with kitchen string.
  10. Place the pamonhas to cook in a pot of boiling water.
  11. Cook for about 10 minutes until set.
  12. Remove the pamonhas from the water, drain, and serve hot or at room temperature.

Observations

Pamonha salgada is a Brazilian specialty that brings together the sweetness of fresh corn and the rich finish of cheese. This traditional recipe is straightforward to prepare and yields a creamy, flavorful batch that is ideal for sharing on any occasion. The key is to choose good husks and handle the corn carefully, which helps create a smooth texture and the irresistible aroma of cooked corn.
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Preparation method

Step-by-step images

Step 1

Carefully remove the husks from the corn ears, keeping some whole for assembling.

Carefully remove the husks from the corn ears, keeping some whole for assembling.
Step 2

Cut the kernels off the ears with a sharp knife.

Cut the kernels off the ears with a sharp knife.
Step 3

Place the kernels in a blender and blend until you get a very finely ground mixture.

Place the kernels in a blender and blend until you get a very finely ground mixture.
Step 4

Add the milk to the corn cream and process again until smooth.

Add the milk to the corn cream and process again until smooth.
Step 5

Pass the mixture through a coarse sieve to remove fibres and obtain a smooth cream.

Pass the mixture through a coarse sieve to remove fibres and obtain a smooth cream.
Step 6

Transfer the sieved cream to a bowl and mix in the salt, sugar, and grated cheese.

Transfer the sieved cream to a bowl and mix in the salt, sugar, and grated cheese.
Step 7

Wash the reserved husks under running water.

Wash the reserved husks under running water.
Step 8

Shape small parcels with the husks, making individual portions.

Shape small parcels with the husks, making individual portions.
Step 9

Fill each parcel with the corn cream, sealing the ends well and tying with kitchen string.

Fill each parcel with the corn cream, sealing the ends well and tying with kitchen string.
Step 10

Place the pamonhas to cook in a pot of boiling water.

Place the pamonhas to cook in a pot of boiling water.
Step 11

Cook for about 10 minutes until set.

Cook for about 10 minutes until set.
Step 12

Remove the pamonhas from the water, drain, and serve hot or at room temperature.

Remove the pamonhas from the water, drain, and serve hot or at room temperature.
Final result

Savory Corn Pudding with Cheese (Pamonha salgada)

Savory Corn Pudding with Cheese (Pamonha salgada)

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