Chapa

Instructions

1. Strip the kernels from the corn cobs and blend them with 200 ml of water to obtain a smooth purée.
2. Pass the purée through a sieve to remove the coarsest skins.
3. In a saucepan, pour in the purée and the milk, then add the cinnamon stick, cloves and salt.
4. Bring to a gentle simmer, stirring often with a wooden spoon so the bottom doesn't stick.
5. Add the brown sugar and let it simmer over low heat for 25 to 30 minutes, until the mixture thickens and coats the spoon.
6. Remove the cinnamon and cloves, then serve hot in bowls.