Pamonha is a Brazilian food, often made in a corn husk like a tamale, and can be sweet or savory. This is my take on the dessert version. If flourless chocolate cake had a vegetable-y cousin, this would be it. I like to serve it with some sliced peaches and blueberries on the side. —VanessaS
Test Kitchen Notes
Although this looks a bit like a cake, it’s really more like a custard that is both sturdy enough to stand up, while being light and even somewhat airy. The recipe calls for exactly the right amount of coconut milk and cinnamon to provide a gentle, even subtle, counterpoint to the flavorful fresh corn. We found this to be a rather sweet dessert, due to the sweetened condensed milk, so do follow VanessaS’s suggestion to serve it with fruit. I made Amanda’s barely sweetened Blueberry Grappa Sauce to serve with this, using somewhat tart, late-season berries. Delicious!! - AntoniaJames —AntoniaJames
ears of corn
14 ounce can sweetened condensed milk
In This Recipe
Preheat oven to 350 degrees. Grease a 9 inch springform pan and wrap the outside securely with tin foil.
Working over a wide, shallow pan (I use a lasagna pan), cut the kernels off the corn cobs with a sharp knife. Scrape the cobs to extract the milky juice from the cob and add to the pan with the kernels. Reserve 1 cup of corn kernels.
In a blender, combine all ingredients except the reserved corn kernels. Blend until thoroughly mixed and almost smooth, about 1 minute. Stir in remaining kernels. Pour mixture into the springform pan and place on a baking sheet. Bake for about an hour and fifteen minutes, until the top of the cake is golden brown. Let cool before removing the sides from the pan.