10 medium ears of green corn
2 liters of milk
1 1/2 cups of sugar
1 pinch of salt
1 cup of coconut milk
2 tablespoons of butter or margarine
10 medium ears of green corn
2 liters of milk
1 1/2 cups of sugar
1 pinch of salt
1 cup of coconut milk
2 tablespoons of butter or margarine
Remove the husk and silk from the corn and wash the ears
Grind the corn thoroughly in a fine grinder and reserve the cobs
Add the milk to the ground corn
Soak each cob in that milk and, with a knife, scrape off all the remaining starch
Pass all the ground corn through a fine cloth and squeeze well (use the pulp to make a cake)
Put the liquid into a pot, add the sugar
Bring to a boil, stirring constantly until it thickens
Add the coconut milk
Continue cooking until, when you put some of the cream in a dish and let it cool, it becomes firm and doesn't run
Then add the butter and mix well
Pour the cream into a rectangular or decorative mold
Let it cool and refrigerate
Cut into squares or shape on a plate
Serve 16 portions.
