Pamonha

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Carefully remove the corn husks from the cobs, keeping them as intact as possible. Select 8-10 large, unblemished husks and set them aside to use for wrapping.

   Ongeveer 5 min

   Tip van de kok: Choose the largest and most flexible husks for easier wrapping.

2. 2

   Using a sharp knife, carefully cut the corn kernels off the cobs. Try to get as close to the cob as possible.

   Ongeveer 5 min

   Tip van de kok: Stand the cob upright in a large bowl to catch the kernels as you cut them.

3. 3

   Place the corn kernels in a blender. Add the milk, granulated sugar, and salt.

   Ongeveer 2 min

4. 4

   Blend the mixture until it is smooth and creamy. You may need to stop and scrape down the sides of the blender a few times.

   Ongeveer 3 min

   Tip van de kok: Blend thoroughly to ensure a smooth texture for the pamonha.

5. 5

   Take two large corn husks and overlap them slightly to form a wider, stronger base. Fold up the bottom end to create a pocket.

   Ongeveer 5 min

   Tip van de kok: Ensure the folded bottom is secure to prevent the mixture from leaking.

6. 6

   Spoon the corn mixture into the husk pocket, filling it about two-thirds full.

   Ongeveer 3 min

7. 7

   Fold down the top of the husks over the mixture, then fold in the sides to fully enclose the pamonha. Tie securely with a thin strip of corn husk or kitchen twine.

   Ongeveer 5 min

   Tip van de kok: If the husks are too stiff, you can briefly soak them in warm water to make them more pliable.

8. 8

   Repeat the wrapping process with the remaining mixture and husks.

9. 9

   Bring a large pot of water to a rolling boil. Carefully place the wrapped pamonhas into the boiling water.

   Ongeveer 2 min

   Tip van de kok: Ensure there is enough water to fully submerge the pamonhas.

10. 10

    Boil the pamonhas for approximately 30-40 minutes, or until the corn mixture is firm to the touch.

    Ongeveer 40 min

    Tip van de kok: The texture should be similar to firm polenta when cooked through.

11. 11

    Carefully remove the pamonhas from the water and let them cool slightly before serving. They can be enjoyed warm or at room temperature.

    Ongeveer 5 min

    Tip van de kok: Pamonha can be served straight from the husk.