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