Best Easy Corundas Recipe

Soak the corn plant leaves in warm water for 30 minutes until pliable, then drain and pat dry with a kitchen towel.

Combine fresh corn masa, baking powder, salt, unsalted butter, and whole milk in a large mixing bowl. Knead thoroughly until the dough is smooth, moist, and slightly fluffy.

Divide the masa mixture into 12 portions and shape each into a triangle by pressing with your fingers; keep hands slightly moistened to prevent sticking.

Place each masa triangle onto a corn plant leaf, wrap to create a snug triangular pocket, and fold excess leaf over to seal firmly.

Arrange wrapped corundas upright in a steamer basket, cover with a damp cloth, and steam over medium-high heat for 90 minutes. Reduce heat to low for the final 15 minutes to ensure even moisture without overcooking. Let cool for 10 minutes before serving.