June 13th marks the start of the Festas Juninas (June Festivals) in Brazil, a huge celebration in the Northeast of the country that originated as a harvest festival. Food plays a huge role in the Festas Juninas, particularly corn, one of the major crops harvested at this time. One of the most popular corn-centric Junina dishes, and one you can make easily in the US, is the pamonha, a relative of the Mexican tamale. Though both are made from corn and steamed or boiled in corn husks, there are few differences: typical Mexican tamales are made with dried corn and steamed in dried husks, while pamonhas are made with grated fresh corn and cooked in fresh husks. To make pamonha you cut the corn kernels right off the cob, and Flavors of Brazil has a simple recipe for a classic pamonha. Pamonha varieties may be filled with meat, or there are even sweet varieties with coconut or condensed milk. Though strongly associated with the Northeast and Festas Juninas, pamonhas are now sold throughout the year by street vendors around Brazil. Boas festas juninas!