Low Sodium Pamonha
Discover the irresistible charm of Low Sodium Pamonha, a lighter twist on the beloved Brazilian delicacy. This recipe showcases the natural sweetness of fresh corn, blended to perfection and combined with creamy coconut milk, unsalted butter, and a touch of sugar for a subtle flavor profile. Stuffed with shredded mozzarella cheese and fragrant parsley, each handmade corn husk pocket delivers a delightfully cheesy and herbaceous filling with a dash of black pepper for balance. Perfect for those seeking a flavorful treat with reduced sodium, these pamonhas are steamed to tender perfection, offering a comforting yet guilt-free dining experience. Serve warm for a wholesome snack or a festive addition to your dinner table! Keywords: low sodium pamonha, Brazilian recipe, fresh corn dish, cheese-filled pamonha, healthy Brazilian street food.
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Recipe Information
Ingredients
- 6 pieces fresh corn cobs
- 3 tablespoons unsalted butter
- 1 cup coconut milk
- 2 tablespoons sugar
- 1 cup fresh mozzarella cheese, shredded
- 0.5 teaspoon black pepper
- 12 pieces corn husks
- 2 tablespoons fresh parsley, finely chopped
Instructions
Start by peeling the corn cobs and saving the husks for later use. Remove the kernels from the cobs using a sharp knife.
Place the corn kernels in a blender or food processor and blend until smooth. If needed, add a little coconut milk to help blend the mixture smoothly.
In a large mixing bowl, combine the blended corn, unsalted butter, remaining coconut milk, sugar, and black pepper. Mix well until all ingredients are fully incorporated.
Add the shredded fresh mozzarella cheese and chopped parsley to the mixture, stirring until evenly distributed.
To prepare the corn husks for filling, soak them in hot water for about 10 minutes to make them pliable. Pat them dry with a clean kitchen towel.
Lay two corn husks overlapping on a flat surface, spoon about 1/2 cup of the corn mixture into the center of the husks.
Fold the sides of the husks over the filling, then fold up the bottom and tie the top with a strip of husk, creating a sealed pocket.
Repeat the filling and folding process with the remaining mixture and husks.
Bring a large pot of water to a boil and carefully place the filled husks into the pot. Make sure they are completely submerged.
Boil the pamonhas for about 45 minutes, ensuring they are fully cooked and have a firm texture.
Once cooked, carefully remove the pamonhas from the pot and let them cool slightly before serving.
Serve warm as a delicious and low sodium treat.
Nutrition Facts
Calories |
2071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 890 mg | 39% | |
| Total Carbohydrate | 325.0 g | 118% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 148.5 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 678 mg | 52% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 4278 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
