Sweetcorn Parcels

== Description ==
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!))
Category:Chilean Desserts
Category:Basil Recipes
Category:Corn Recipes
Category:Onion Recipes
Category:Milk and cream Recipes
Category:Navy bean Recipes