Mexican corn parcels
Ingredients
- 8 ears of white corn with the husks on
- Salt
- 60ml (4 tbsp) butter
- 15ml (1 tbsp) oil
- 1 onion, finely chopped
- Salt and pepper
- 2.5ml ( tsp) ground cumin
- 15ml (1 tbsp) chilli paste
- 125g full-cream cream cheese
Method
With a sharp knife cut the pointy ends off the corn then carefully fold back the husks. Remove and set aside. Scrape off the corn kernels into a large bowl.
Place the corn in a blender or food processor with salt and process till smooth. If too dry and difficult to blend, add a couple of tablespoons of milk, without making it too wet.
Melt the butter in a pan and add the oil. Fry the onion till soft then add the cumin and chilli paste. Add corn. Season with salt and pepper then cool before stirring in the cream cheese.
Meanwhile, soften the corn husks by blanching in boiling water. Remove, drain, dry and place on a board. Spoon about 45ml (3 tbsp) of the corn mixture onto the wider end of a husk. Fold over to cover, then bring the pointy end of the husk down and tuck in with another fold of husk.
Place the parcels seam-side down in a bamboo steamer and steam over a pot filled with water to a depth of about 8cm. Cover with any unused husks then cover with a lid and steam for 25-30 minutes.
Makes 24 -36.
