Steps
- Blend 600g of fresh sweet corn kernels, 1½ teaspoons of sugar, 20g of unsalted butter, and salt into a loose, pale batter.
- Cut clean banana leaves into 12 × 12in / 30 × 30cm squares. Put 2 tablespoons of batter in the center of each square and fold the leaf over it. Repeat with the remaining batter.
- Heat a lightly oiled griddle over low heat. Cook the parcels in batches for 5 minutes per side, until the cakes are firm and lightly golden. Open the leaves.