• 12 green corn cobs with husks
  • 1 cup of sugar
  • 1 cup of coconut milk


  • Step 1: Remove all husks from the corn cobs, saving the most beautiful ones for wrapping the pamonha later.

  • Step 2: Cut the sides of the corn cobs to remove only the corn kernels.

  • Step 3: Mash the corn kernels in a food processor or blender with a minimum of water or milk, just enough to facilitate the process.

  • Step 4: Place the dough in a bowl, add the sugar and coconut milk, and mix until you get a homogeneous dough. Use the previously boiled husks to make a kind of bag.

  • Step 5: Fill with dough only until halfway. Close with another husk and tie with twine.

  • Step 6: In a large pot, boil a lot of water, and after the boil is complete, start adding the pamonhas one by one.

  • Step 7: Add some cornmeal on top, so that the pamonhas are submerged.

  • Step 8: Cook for approximately 40 minutes, remove the pamonhas and drain them with a skimmer. Serve warm or cold.


  • 1: You can use canned corn that also works

  • 2: When beating the corn mixture, mix with a spoon to avoid burning the blender

  • 3: Save some cornmeal for putting on top of the pamonhas when cooking and keeping them