Corn Cakes

Cut the bottom part of the corn with a well-sharpened knife

Release the husks, discarding the outer ones

Set aside the others

Grate the green corn and scrape off the cob with a knife to make use of the remaining parts

Heat the butter in a pan, add the corn, add salt and mix well

Add the linguiça and mix. Reserve

Place one husk over another, always placing the wider part on top of the other

Moisten six husks and cut them into strips to make the tie

Put a cupped shape of corn dough on the wide side of the husk, fold the sides one over the other and then fold in half, securing both ends with the tie

Cook the corn cakes in boiling water until the husk starts to clear.