1.5 lbs (choclo) corn kernels
5 oz butter
6 oz queso crema rallado (queso fresco or mozzarella)
2 teaspoon salt
1 teaspoon baking powder
1 tablespoon white onion
Hojas de choclo (corn leaves)
Grind and strain the choclos.
Mix the butter with the grated cheese, sugar and salt. Add to this mix one egg yolk at a time, beating until creamy. Add the stramed choclo, baking powder and onion. Mix a bit more.
Fold the egg whites (that were already beaten to white peaks) gently to the mix.
Add one tablespoon of the mix into the corn leaf Fold the corn leaf and steam for about 1 hour.