To begin, peel the husks off the corn carefully, keeping them intact for wrapping later. Set the husks aside and remove any remaining corn silk. If needed, boil the husks for 5 minutes to make them more pliable and set them aside.

Using a sharp knife, slice the kernels off the cobs. Hold the corn vertically in a large bowl and slice downward, ensuring you don’t cut too deep into the cob to avoid tough bits. Once all the kernels are removed, use a grater or blender to finely process the corn into a smooth pulp.

Transfer the processed corn into a large mixing bowl. Add the sugar, salt, and coconut milk (if using). Stir the mixture thoroughly until smooth and well combined. Taste the mixture at this point to adjust the sweetness if necessary. The texture should be slightly thick but pourable. If too thick, add a little water or more coconut milk to loosen it.

Prepare the corn husks for wrapping. Select the largest and most flexible husks, placing two or more together if needed to create a sturdy wrap. Hold the husks to form a pocket by folding the ends together.

Spoon the corn mixture into the husk pockets, filling each about 2/3 full to allow room for folding and cooking expansion. If desired, add a small amount of butter or cheese in the centre for a creamy surprise filling. Fold the husks over the filling, then tie securely with string or twine at both ends, ensuring the filling stays sealed inside.

In a large pot, bring water to a boil. Gently place the pamonhas into the water, ensuring they are fully submerged. Reduce the heat to medium and let them simmer for about 40–50 minutes. The water should remain at a gentle simmer to prevent the husks from opening or the filling from leaking out.

After cooking, remove the pamonhas carefully with tongs and let them drain on a plate. The corn filling should feel firm to the touch when fully cooked. Let them rest for a few minutes to cool slightly and set before serving.

To serve, unwrap the pamonhas from the husks and place them on a plate. They can be enjoyed as-is or with a drizzle of melted butter on top. If you prefer a more savoury touch, serve with a side of freshly grated cheese or a dollop of cream. For added authenticity, serve alongside coffee or a traditional Brazilian sugarcane drink, garapa.