Corn pamonha has indigenous origins, is very popular in all states of Brazil and has had several adaptations over time. Because it is so famous, especially around São João, it is common for fans of this delicacy to look for practical ways to prepare the dish.
Therefore, in this article, we are going to teach you the step by step to make corn mush in a simple way. Keep reading!
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Step by step to make corn mush
Although it seems like a complicated recipe to make, the degree of difficulty in preparing tamale is considered easy. The total preparation time is 1 hour and 10 minutes, with most of this period devoted to cooking.
Also, the recipe in this article yields 14 servings, but you can reduce or increase production by proportionally changing the amount of ingredients. Check out the necessary items and preparation method below!
Ingredients and method of preparation
Ingredients:
12 ears of green corn;
1 can or box of condensed milk;
½ cup of whole liquid milk tea;
4 tablespoons of sugar.
Method of preparation:
First, peel all the corn, but don't forget to reserve the husks/straws to pack the pamonhas. Wash the ears and husks, and then thresh the corn by cutting the kernels very close to the cob.
Then take a blender and put the corn in the device. Add condensed milk, sugar and liquid milk, beat and reserve. Meanwhile, add the corn husks to a pot of water and bring to a boil quickly to soften this vegetable.
Then, separate the smaller peels and shred them, in order to form narrow strips for tying. So, take the larger straws, make two overlapping folds on the sides, fold in the middle and bring the open ends together to form a bundle.
Then, take the bag by the edges and fill it with the cream of corn from the blender. Remember not to overflow the package, as you need to close it by tying it with the previously made strips.
Finally, place the packets in boiling water and cook for 30 minutes or until the straw turns yellow and the pamonhas are firm. Once this is done, just remove it from the water, drain and enjoy, consuming the hot or cold corn pamonha.
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