Corn Pudding

Carefully husk the corn and reserve the intact leaves

Grate the ears on a coarse grater

Pour into a bowl and add the sugar, coconut milk, and salt

Mix carefully with a wooden spoon

Take the reserved leaves, fold them in half, and sew along the sides to form a small pouch

Fill with corn pudding and close the end by tying with twine

In a large pot, bring water to a boil

Place the corn husks in boiling water and cook for approximately 90 minutes

Remove using a skimmer and let it drain

Serving warm or cold.