Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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!)).
Category:Chilian Recipes
Category:Chilian Desserts