Ingredients with Measurements:
- 6 ears of fresh corn
- 1 cup of grated parmesan cheese
- 1 cup of diced bacon
- 1 cup of milk
- 1/2 cup of butter
- 1 tablespoon of sugar
- Salt and pepper to taste
Special equipment needed:
- Blender
- Large pot
- Mixing bowls
- Wooden spoon
- Cheesecloth
Step-by-step instructions:
1. Shuck the corn and remove the kernels from the cob. Reserve the cobs.
2. In a blender, puree the corn kernels with the milk until smooth.
3. In a large pot, melt the butter over medium heat. Add the diced bacon and cook until crispy.
4. Add the corn puree to the pot and stir well. Add the sugar, salt, and pepper to taste.
5. Using a cheesecloth, wrap the corn cobs tightly and tie the ends with kitchen twine. Add the wrapped cobs to the pot.
6. Cook the mixture over medium heat, stirring constantly, until it thickens and pulls away from the sides of the pot. This should take about 30-40 minutes.
7. Remove the pot from the heat and discard the wrapped corn cobs. Stir in the grated parmesan cheese until melted and well combined.
8. Transfer the mixture to a greased baking dish and bake in a preheated oven at 350°F for 20-25 minutes, or until golden brown on top.
9. Let the pamonha cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour and 5 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 450
- Fat: 28g
- Carbohydrates: 32g
- Protein: 18g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of parmesan.
- You can use turkey bacon instead of regular bacon.
Variations:
- You can add chopped jalapeños or other spicy peppers to the mixture for a spicy kick.
- You can add chopped herbs like cilantro or parsley for extra flavor.
Tips and tricks:
- Make sure to stir the mixture constantly to prevent it from sticking to the bottom of the pot.
- If the mixture is too thick, you can add a little more milk to thin it out.
- You can also add a little more sugar if you prefer a sweeter pamonha.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the pamonha in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the pamonha in individual ramekins for a more elegant presentation.
- Garnish with chopped fresh herbs or diced tomatoes for extra color and flavor.
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a crisp white wine or a cold beer.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the pamonha is too runny, continue cooking until it thickens.
- If the pamonha is too dry, add a little more milk to thin it out.
Food safety advice:
- Make sure to cook the bacon thoroughly before adding it to the mixture.
- Store any leftovers in the refrigerator and discard after 3 days.
Food history:
- Pamonha is a traditional Brazilian dish made from fresh corn and typically wrapped in corn husks. It is often served as a sweet or savory snack.
Flavor profiles:
- The combination of sweet corn, salty bacon, and tangy parmesan cheese creates a delicious and savory flavor profile.
Serving suggestions:
- Serve the pamonha warm with a dollop of sour cream or a drizzle of hot sauce.
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Region: Brazilian