Ingredients

  • 3-4 fresh sweetcorn cobs
  • 225 g of the cooked, fresh sweetcorn kernels
  • 40 g butter
  • 1 Tbsp (15 ml) corn flour
  • 2 - 3 Tbsp (30-45 ml) chicken stock
  • 2 finely-chopped green chillies
  • 1 tsp (5 ml) castor sugar
  • Pinch of salt
  • Pinch of baking powder
  • 8 corn husks
  • 2 Tbsp (30 ml) of the corn mixture in each corn husk
  • 2 cups (500 ml) NESTLÉ Dessert & Cooking Cream
  • 1 tsp (5 ml) chicken stock power
  • 1 tsp (5 ml) chopped fresh flat-leaf parsley

Method

  • Remove husks (leaves) from 3-4 fresh sweetcorn cobs and soak them in water for 1hr.
  • Steam corn till tender, remove kernels and discard cobs.
  • Blend 225 g of the cooked, fresh sweetcorn kernels to a paste in a food processor.
  • In a large bowl, cream 40 g butter and stir in 1 Tbsp (15 ml) corn flour and 2 - 3 Tbsp (30-45 ml) chicken stock alternately.
  • Stir in 2 finely-chopped green chillies, 1 tsp (5 ml) castor sugar, a pinch of salt and a pinch of baking powder then gradually mix in the sweetcorn paste.
  • Take 8 corn husks and place 2 Tbsp (30 ml) of the corn mixture in each corn husk.
  • Fold over the sides, then the ends, to form a neat parcel.
  • Arrange in a steamer and cook for 1-1½ hr. Open when the dough separates easily from the wrapping.
  • For the cream sauce, mix together 2 cups (500 ml) NESTLÉ Dessert & Cooking Cream, 1 tsp (5 ml) chicken stock power and 1 tsp (5 ml) chopped fresh flat-leaf parsley in a small saucepan and heat gently without boiling.
  • Serve immediately.

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