Pamonha

Prepare the corn: remove all silk from the cobs and save 16 broad intact husks. Cut kernels off without cutting into the woody cob, then scrape off the remaining soft pulp. Weigh 800 g kernels and pulp for the batter.

Wash the husks. Simmer them in a separate pan of water for about 3-5 minutes, until they bend without splitting. Drain, cool enough to handle and pat dry; reject torn husks.

Process the 800 g corn with 120 g sugar, 100 ml milk and the pinch of salt in small batches. Scrape the bowl as needed until the puree is thick and even. Do not add extra milk to make the blades move; remove part of a batch instead. This version retains the corn pulp rather than straining it away.

Fold one broad husk into a cone, overlap its side edges and turn the pointed end upward to close the bottom. Spoon in one-eighth of the batter, leaving space at the top. Cap with a second husk folded from the opposite direction so every opening is covered. Tie securely with food-safe twine in both directions. Repeat to make 8 parcels; inspect each for gaps or leaking batter.

Bring a roomy pot of water to a boil. Lower parcels carefully, keep fully submerged with a heatproof plate if needed and reduce to a gentle boil. Partly cover and cook for 60 minutes from the return to a gentle boil, topping up with boiling water to keep parcels covered.

Lift out a test parcel and open carefully: the corn batter should be set and tender throughout, not raw liquid in the middle. Husk color alone is not a doneness test. If the center has not set, rewrap and continue cooking, checking again before serving.

Lift out and drain the parcels. Rest 10 minutes before peeling away the husks, releasing steam away from your face. Serve warm once the centers are comfortable to eat.