👨‍🍳 조리법

1. 1

   Prepare the corn mixture: Carefully cut the kernels off the 6 ears of corn. You can do this by standing the ear upright in a bowl and slicing downwards. Place the corn kernels in a food processor or blender. Add the softened butter and granulated sugar. Process until you have a coarse, slightly chunky paste. It should not be completely smooth; some texture from the corn is desirable. Taste and adjust sugar if necessary.

   ⏱️ 20 minutes
2. 2

   Soak the corn husks: While preparing the corn mixture, place the dried corn husks in a large bowl. Cover them completely with very hot water. Let them soak for at least 30 minutes, or until they are soft, pliable, and easy to fold without tearing. Once softened, drain them well and gently pat them dry with a clean kitchen towel.

   ⏱️ 30 minutes
3. 3

   Assemble the envueltos: Select a large, pliable corn husk. Lay it flat. Spoon about 2-3 tablespoons of the corn mixture onto the wider end of the husk, spreading it slightly into a rectangular shape. Fold the sides of the husk over the filling, then fold the bottom (pointed end) up towards the top. If the husk is long enough, fold the top (wider end) down to secure the filling. You can use a small piece of kitchen twine or a thin strip of corn husk to tie the ends securely, ensuring the filling won't escape during steaming.

   ⏱️ 20 minutes
4. 4

   Steam the envueltos: Arrange the wrapped envueltos upright in a steamer basket or pot, ensuring they are not overcrowded. If using a pot, you can stand them on their tied ends. Add water to the pot, making sure it doesn't touch the bottom of the steamer basket. Cover the pot tightly and bring the water to a rolling boil. Reduce the heat to medium-low, maintaining a steady steam. Steam for 45 minutes, or until the envueltos are firm to the touch and the corn mixture is cooked through. The husks should be a deeper yellow.

   ⏱️ 45 minutes