Envueltos de Maíz

Step by stepInstructions

1. Blend the corn kernels with the milk until coarsely pureed — it should still have some texture.
2. Stir in the melted butter, salt, anise (if using), and half the cheese; the batter should be thick and spoonable.
3. Drain the husks and pat them dry; place 2 heaping tablespoons of batter on the wide end of each husk and top with a pinch of the remaining cheese.
4. Fold the sides over the filling and roll into a neat packet, tying the ends with kitchen twine.
5. Stand the envueltos upright in a pot of gently simmering water and cook for 40 minutes, adding water as needed.
6. Unwrap and serve warm — the corn cakes should be soft, moist, and lightly sweet.