Ingredients
- 2 cups corn kernels (fresh, from about 3 ears)
- 6 tbsps unsalted butter (3/4 stick, at room temperature)
- 1 tsp baking powder
- 1 tbsp kosher salt
- 2 tbsps granulated sugar
- 1 cup vegetable stock
- 1 cup corn flour (instant white)
- 8 ozs queso fresco (crumbled, about 2 cups)
- 15 corn husks (soaked then drained and dried of excess water)
9
Ingredients
140
Calories
70
Total Time
