Brazilian recipe
Savory Corn Dumplings with Cheese (Pamonha salgada)
Learn how to make creamy, traditional savory corn dumplings with fresh corn and cheese, perfect for a comforting snack.
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Ingredients
12 fresh corn ears with husks, cleaned
2 teaspoons salt
3 tablespoons grated Minas or Parmesan cheese
1/2 teaspoon sugar
1 cup whole milk
1 tablespoon margarine or butter
2 teaspoons salt
3 tablespoons grated Minas or Parmesan cheese
1/2 teaspoon sugar
1 cup whole milk
1 tablespoon margarine or butter
Where to find ingredients
Fresh corn can be found at local produce markets or farmers' stalls. For cheese, use local fresh curd cheese as a substitute for Minas or aged hard cheese for Parmesan. Kitchen supplies such as twine are available at general grocery stores or hardware shops.
Preparation method
- Carefully remove the corn husks, keeping several intact for 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 cream and blend again until smooth.
- Pass 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 corn husks under running water.
- Shape small pouches with the husks to form individual portions.
- Fill each pouch with the corn cream, sealing the ends tightly and tying them with kitchen twine.
- Place the dumplings in a pot of boiling water.
- Cook for approximately 10 minutes until firm.
- Remove the dumplings from the water, drain well, and serve hot or at room temperature.
Observations
The savory pamonha is a traditional delicacy that masterfully combines the sweetness of fresh corn with the savory depth of cheese. This classic recipe is straightforward to prepare, resulting in a creamy and flavorful dish that is perfect for sharing. The secret lies in selecting quality husks and carefully processing the fresh corn to achieve a smooth texture and that irresistible aroma of cooked maize.
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