Pamonha DoceSweet Corn Tamale

An indigenous treat wrapped in husks.

• 8 parcels
• Prep 30 mins
• Cook 50 mins
• Nordeste

Pamonha Doce uses raw grated corn packed into natural corn husks and simmered in a water bath. The natural starches expand within the sealed husk envelope, creating a firm yet tender paste.

Ingredients

• •8 ears (approx. 1 kg) Fresh Green Corn in Husk — Unshucked Fresh Field Corn
• •200 g Granulated Sugar — Fine White Sucrose
• •100 ml Unsweetened Coconut Milk — Rich Extract (18% Fat)
• •30 g Melted Butter / Lard — Melted Lipid Base
• •2 g Fine Sea Salt — Flavor Enhancer

Method

1. Remove husks fromRemove husks from corn ears carefully to preserve large, unbroken leaves
2. Blanch husks inBlanch husks in boiling water for 2 minutes to soften, then drain
3. Grate corn earsGrate corn ears coarse on a box grater to yield a pulp containing pericarp pieces
4. Mix corn pulpMix corn pulp, sugar, coconut milk, melted butter, and salt until combined
5. Overlap two husksOverlap two husks and fold the bottom up to form a deep pouch
6. Pour 120 gramsPour 120 grams of corn mixture into the pouch, fold the top edges down, and slide an inverted husk sleeve over the top to seal
7. Tie tightly withTie tightly with kitchen twine
8. Submerge sealed parcelsSubmerge sealed parcels into a pot of boiling water (100°C) and cook for 45 to 50 minutes

Questions