Envueltos de Mazorca
Fresh corn ground to a dough with cheese, egg and panela water, wrapped in the husks off the cobs with a strip of mozzarella inside, and steamed. Eight wraps, about an hour and ten.
Servings: 8
Calories: 256kcal
Ingredients
- 5 tender corn cobs with the husks still on, you need them
- 1 cup grated farmer's cheese queso campesino
- ½ lb mozzarella cheese in strips
- 2 beaten eggs
- ¼ cup cornmeal and more on hand, in case the dough is loose
- 4 tablespoons melted butter
- 1 teaspoon baking powder
- ½ cup water with panela unrefined whole cane sugar, dissolved, not too thick
- 1 pinch salt
- Raisins to taste
- Corn husks from the cobs, plus spares
Instructions
- Strip the husks off the cobs carefully so they do not tear. You need them whole.
- Pick out the best husks, the ones with no tears or brown patches, wash them, drain them and dry them. Set them aside.
- Cut the kernels off the cobs with a knife.
- Grind the kernels in a mill, food processor or blender, stopping before it turns liquid.
- Tip the ground corn into a bowl, pouring off any excess liquid, and add the baking powder, the eggs, the melted butter, the cornmeal, the salt, the farmer's cheese and the raisins.
- Mix everything well with a spoon.
- Add the panela water little by little, tasting as you go.
- If the mixture is still loose, add more cornmeal a spoonful at a time until it holds its shape.
- Lay the reserved husks out on a flat surface and spread a little dough along the length of each one.
- Lay a strip of mozzarella on the dough and cover it with a little more dough.
- Fold the husk closed and lay a second husk over the top for cover. Fold the ends back underneath and tie with string.
- Set up a pot to steam. If you have no steamer basket, line the bottom with spare husks, pour in water and stack the wraps on top of them.
- Once they are in, cover them with more husks or with foil so the boiling water and steam do not soak them.
- Once it comes to the boil, cook for 40 to 45 minutes over medium heat. Check every 15 minutes and top the water up if it is getting low. Lift them out and serve straight away.
Notes
The husks are part of the shopping. Corn sold already stripped leaves you with nothing to wrap in, and the husks off five cobs are barely enough because each wrap takes two.
The dough should hold its shape on a spoon before it goes on the husk. Loose dough leaks out of the ends during steaming and what comes out is a husk with a puddle in it.
Nutrition
Calories: 256kcal | Carbohydrates: 28g | Protein: 14g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 674mg | Potassium: 206mg | Fiber: 1g | Sugar: 17g | Vitamin A: 348IU | Vitamin C: 3mg | Calcium: 201mg | Iron: 1mg