Brazilian recipe
Creamy Savory Corn Tamales (Pamonha Salgada)
Learn how to make authentic, creamy Brazilian savory corn tamales with fresh corn and cheese—a comforting, traditional treat that's easier to make than you think.
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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
Fresh corn cobs with husks: look for them at local farmers' markets, specialty greengrocers, or Latino grocery stores where corn is often sold with the husks still attached. Minas cheese: this is a fresh, mild Brazilian white cheese; if unavailable, look for Queso Fresco in the cheese aisle of a well-stocked supermarket or a Latin-American food shop. As a substitute, a mild, semi-firm cheese like a young mild Monterrey Jack or a high-quality Parmesan can be used, though the flavor profile will vary slightly. Kitchen twine: easily found in the baking or hardware aisle of any major supermarket.
Preparation method
- Carefully peel the corn husks, keeping the best ones intact for wrapping
- Cut the corn kernels off the cobs using a sharp knife
- Add the kernels to a food processor or blender and pulse until you have a coarse, well-ground paste
- Pour in the milk and continue blending until the mixture is smooth and consistent
- Pass the corn mixture through a coarse sieve to remove any tough fibers and achieve a silky cream
- Transfer the strained cream to a bowl and stir in the salt, sugar, and grated cheese
- Rinse the reserved corn husks thoroughly under running water
- Fold the husks into small pockets or pouches, creating individual serving containers
- Fill each pouch with the corn cream, fold the ends tightly, and tie securely with kitchen twine
- Place the tamales into a large pot of boiling water
- Cook for approximately 10 minutes until the filling is firm and set
- Remove the tamales from the water, let them drain briefly, and serve warm or at room temperature
Observations
Pamonha salgada is a classic Brazilian delicacy that highlights the natural sweetness of fresh corn balanced with a savory, cheesy center. This traditional recipe is surprisingly straightforward to prepare at home, resulting in a creamy, satisfying treat perfect for any occasion. The secret lies in using fresh husks and taking care when blending the corn to ensure a silky texture and that signature, irresistible aroma of slow-cooked corn.
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