👨‍🍳 作り方

1. 1

   Drain the canned corn thoroughly. Ensure the corn does not have added sugar, as this can affect the texture.

   💡 プロのコツ: Super sweet corn varieties are best for this recipe.
2. 2

   Place the drained corn in a blender and blend until it forms a smooth puree. Scrape down the sides as needed.

3. 3

   Transfer the corn puree to a mixing bowl. Add the melted butter, salt, and cornmeal. Mix well until thoroughly combined.

   💡 プロのコツ: The cornmeal helps to firm up the dukunu, especially when using canned corn which has less starch than fresh field corn.
4. 4

   Prepare the corn husks by soaking them in warm water until pliable. If husks are small, you may need to use two per dukunu or use aluminum foil.

5. 5

   Lay a corn husk flat (or a piece of foil). Spoon about 1/4 cup of the corn mixture onto the wider end of the husk. Fold the sides of the husk over the filling, then fold up the bottom and top to enclose it securely.

   💡 プロのコツ: Ensure the dukunu is well-wrapped to prevent water from entering during steaming.
6. 6

   Arrange the wrapped dukunu in a pot with about 1-2 inches of water. The water level should not reach the top of the dukunu.

   💡 プロのコツ: You can place a steamer rack in the pot to keep the dukunu elevated.
7. 7

   Bring the water to a boil, then reduce heat to medium-low, cover the pot, and steam for 40 minutes, or until firm.

8. 8

   Carefully remove the dukunu from the pot. Let them cool slightly before unwrapping and serving.

   💡 プロのコツ: Serve warm as a side dish with stews or as a sweet treat.