Sweetcorn Parcels

Description
This recipe is Chilean, so I put it in the Mexican category. Can't wait to try this myself. It's from a special edition of Saveur, The Best of Tex-Mex Cooking. They recommend you use 2 cups dried navy beans soaked overnight, but I've altered the recipe and cooking time for canned. I also halved the amount of oil.

Ingredients

 * 6 large corn on the cob, with leaves
 * 2 onions
 * 1 cup milk
 * 4 – 5 leaves fresh basil
 * 1 tablespoon oil
 * salt (to taste)
 * string
 * icing sugar (optional)

Directions

 * 1) Cut the corn on the cob away from the leaves, leaving the leaves connected to the stalk.
 * 2) Take the sweetcorn off of the cob.
 * 3) Mash the sweetcorn and the basil, well, in a food processor.
 * 4) Leave to one side.
 * 5) Select the biggest, and cleanest leaves, from the stalk, and cut them off.
 * 6) Altogether you will need 12 – 16 leaves.
 * 7) Cut the onions into small cubes, and fry in the oil until golden brown.
 * 8) Add the sweetcorn, and the milk.
 * 9) Stir well, and season with salt(to taste).
 * 10) Lay the leaves, so they are in a cross shape, with one in the middle, and two laying across it.
 * 11) Add a large dollop of the sweetcorn mix into the middle, and fold up the leaves to enclose it (or make a 'parcel').
 * 12) Tie up with string, making sure that the mix doesn't leak out.
 * 13) Put the parcels into a large pot of boiling water, and boil for 45 minutes.
 * 14) To serve, cut the string and open the parcel.
 * 15) Sprinkle with icing sugar (optional).
 * 16) Enjoy! (but remember, don't eat the leaves (or the string!))