Pamonha

Step by stepInstructions

1. Carefully peel the husks from the corn in wide strips, keeping them whole; set aside the best 16 to 20 strips and save the rest for ties.
2. Cut the kernels from the cobs with a sharp knife, then scrape the cobs with the back of the knife to release the corn milk.
3. Blend the kernels and corn milk with the milk and butter until mostly smooth but still slightly textured, then stir in the salt or sugar (and cheese, if using).
4. Soak the husk strips in warm water for 10 minutes to soften, then pat them dry.
5. Lay two husks overlapping, spoon 1/2 cup of the batter into the center, and fold the husks over the filling; fold up the bottom and tie it closed with twine, leaving a little room for the pamonha to expand.
6. Stand the wrapped pamonhas upright in a large pot, cover with water, and boil for 40 to 50 minutes, until the filling is set and firm.
7. Drain, let them cool just enough to handle, and serve warm in their husks.