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1
Prepare the Husks
10 Mins
Room temperature, ~20°C (68°F)
Peel the husks back from each cob and pull off the 8 largest, widest, un-torn ones. Rinse them, pat them dry and trim the tough base. Keep the rest aside — a spare husk patches a torn one. Rinse the cobs and strip off all the silk.
If a husk tears, overlap two smaller ones — a patch is invisible once the parcel is tied.
Done when: 8 clean, pliable husks, dry enough to hold a fold.
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2
Grate and Blend the Corn
10 Mins
Room temperature, ~20°C (68°F)
Stand each cob upright in a bowl and cut the kernels off with a sharp knife, getting as close to the cob as you can — you need about 900 g of kernels. Tip the kernels into a blender with the coconut milk, sugar, melted butter and salt, and blend for 1–2 minutes until thick, smooth and pourable, like a loose pancake batter.
Do not over-blend into a thin juice — a thick batter sets into a soft, spoonable parcel; a thin one leaks through the husk.
Done when: A thick, creamy batter that ribbons off a spoon and holds its shape for a second.
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3
Fill and Tie the Parcels
15 Mins
Room temperature, ~20°C (68°F)
Lay a husk flat, wide end towards you, and spoon about 150 g of batter (roughly 2/3 cup) into the centre. Fold the sides over the batter, then fold the narrow tip up and the wide end down to make a neat parcel. Tie it snugly with a length of string, crossing the string both ways so the parcel cannot open in the steamer. Repeat for all 8 parcels.
Leave a little slack in the tie — the batter swells slightly as it steams, and a tie pulled drum-tight can split the husk.
Done when: 8 firm, sealed parcels with no batter leaking at the folds.
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4
Steam Until Set
40 Mins
Steaming, ~100°C (212°F)
Set the parcels seam-side down in a steamer basket over boiling water, leaving gaps so the steam can circulate. Cover and steam for 40 minutes, topping up the water if the pot runs low. The parcels are done when they feel firm and the batter inside has set — a skewer pushed into the centre should come out clean and hot, and the centre should reach at least 74°C (165°F).
Keep the lid on and the water topped up — every time the lid lifts, the steamer loses heat and the parcels need longer.
Done when: Firm parcels that hold their shape, with a skewer coming out clean from the centre.
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5
Rest and Serve
5 Mins
Warm, ~60°C (140°F)
Lift the parcels out of the steamer and rest them for 5 minutes so the corn sets fully and the parcels hold their shape when unwrapped. Cut the string, peel the husk back and eat warm, with strong black coffee.
Resting matters — unwrapping straight from the steamer makes the soft corn slump out of the husk.
Done when: A warm, golden parcel that unwraps cleanly and holds a soft, sliceable shape.
auto_awesome Finishing Touches & Plating
Unwrap at the table and eat warm, straight from the husk, with strong black coffee. The husk is not eaten — peel it back and compost it.
Brazil
1h 5m
