2 cups of fresh corn kernels
3 tablespoons of sugar
2 tablespoons of melted butter at room temperature
1 cup of milk
2 cups of fresh corn kernels
3 tablespoons of sugar
2 tablespoons of melted butter at room temperature
1 cup of milk
Remove the husks from the corn, without tearing them. Reserve
Grate the corn coarsely
Add it to a blender, little by little, until well ground
Combine with the remaining ingredients in a bowl
Mix well
To shape the pamonhas: fold the sides of the husk towards the center, overlapping one another
Fold the bottom up
Fill with about 1/2 cup of the corn mixture
Wrap with the other corn husk
Fold the top down and tie with strips from the same husk
Place the little packets in a large pot with boiling water
Cook for about 1 hour until the pamonha is firm.
