8 corn cobs in husks
1 cup coarse bulgur, cooked
50g olive oil
100g curado cheese, coarsely grated
¼ cup coriander, chopped
Cut the bases off the corn cobs. Remove the husks, taking care not to rip them. Reserve the large inner husks for wrapping the corn cakes. Remove and discard the silk.
Grill the corn and slice the kernels off the cob. Combine the corn with the olive oil, cooked bulgur, coriander and eggs in a bowl. Stir in the cheese and set aside.
Soak the corn husks in boiling water for 1-2 minutes, or until softened and pliable. Drain and refresh the husks under cold running water, then pat dry using paper towel or a clean tea towel. Cut the edges of the husks to form rectangles.
Arrange two of the husks, slightly overlapping to form a large rectangle, to make the casing for the corn mixture. Repeat. Divide the filling among the casings, spooning a tablespoon of mixture into the middle. Fold in the sides and ends to enclose the filling, and secure in both directions with kitchen string or skewers.
Bring a large saucepan of water to the boil, or use a steamer. Add the parcels and cook for 5-10 minutes, or until set and heated through. Drain the corn cakes, then serve them hot or at room temperature.