Sweet Corn Pudding

Hull the corn

Save the green leaves of the corn

Blend the corn stalks in a blender, if they are removed whole, or simply hull them directly from the ear

Strain through a fine-mesh sieve

Combine coconut milk, butter, salt, and sugar

Mix well

The mixture should have the consistency of a thick sauce

Choose the intact leaves from the corn ears and prepare small pouches by sewing three sides

Fill these "pouches" with the corn mixture and close the open end with string or twine

Place the "pouches" in boiling water and cook until the leaves are yellow

Let cool and serve inside the same pouch.