Corn Pudding

Remove the corn kernels and set aside

Remove the silk and grind the corn in a blender or scrape it directly from the ear

Sift the corn through a coarse-mesh sieve

Add the coconut milk, butter, salt, anise seed, and sugar, mixing everything well

The mixture should have a thick consistency like a heavy gravy

Choose whole corn leaves and make small pouches by sewing three sides shut

Fill with the above mixture and tie the open end with corn husks or twine

Place the pouches in boiling salted water and cook until the leaves turn yellow

Let it cool, then serve in the same pouches

When opened, the pamonha should have a thick consistency like a heavy paste.