Sweet corn buns or hallaquitas are some variants of the preparation of compositions based on corn. In Venezuela, the corn is important for the food as it is the base ingredient for the preparation of various dishes, from the arepa, cachapas, hallacas, among others. Sweet corn buns are a meal in which we use everything, from the leaves until the beans of the corn, they are an option for breakfast served with cheese or as a garnish for main dishes, with an exquisite sweet flavor characteristic of the Venezuelan corn.
Ingredients
15 large Corncobs not that tender | |
5 tablespoons Sugar | |
1 teaspoon Salt | |
1 tablespoon Butter | |
150 gr grated White Cheese | |
½ cup Milk | |
Water abundant |
Utensils
Knife |
Mill or processor |
Large pot |
Candlewick |
Preparation
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Remove leaves from the corncob avoiding breakage, wash and reserve.
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Grain the corn with a knife and place the beans in a grinder or food processor until a heterogeneous mix.
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Pour the remaining ingredients except cheese and integrating the mixture.
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Place a portion of the mixture on a sheet of corn, fold and tie the ends with candlewick to prevent the mixture from coming out during cooking. If you do not have corn sheets, they can be wrapped in foil.
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Place the buns ready in a pot with water and cook until firm.
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Serve hot with grated cheese.