Description Edit


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 Edit

Directions Edit

  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!))
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