Directions:
Cook the corn and leave it to grind the next day, so that it is not too soft.
Grind the corn and knead well, with the butter and cheese.
Moisten your hands with a little milk when kneading them so that they are golden brown.
Scoop out and assemble to desired thickness and sizes.
Ideally, roast them on a thick wire grill, over moderate heat, for as long as you deem convenient, turning them so that they roast on both sides.
You can fill them with curd white cheese inside or on top or with the cheese of your choice.
I await your comments! Enjoy!
