Ingredients
- 6 corn cobs
- 150 g fresh cheese, diced
- 60 g butter
- 2 tablespoons sugar
- 1 teaspoon ají amarillo (optional)
- Corn husks for wrapping
- 1 teaspoon salt
- Ground cinnamon to taste
Step-by-step
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- Remove the kernels from the cobs and blend them 1 min/speed 7 into a paste.
- Add the butter, sugar, salt, ají and cinnamon: mix 30 sec/speed 4.
- Cook the mixture 8 min/90°C/reverse/spoon speed so it thickens slightly.
- Fill the corn husks with the batter and a piece of cheese, close into packets.
- Place on a tray and bake 35 to 40 minutes at 190°C, or steam in the Varoma dish 40 min/Varoma.
- Serve warm, inside their husk.
Tips
- Bolivian corn is starchier; if using sweet corn, reduce the sugar.
- You can steam them in the Varoma dish for a more traditional version.
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