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
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.