2 dried corn husks
2 cups water
6 limes, finely chopped
2 onions, thinly sliced
2 cloves garlic, minced
6 grinds butter, divided
3 tablespoons molasses
1 tablespoon salt
1 teaspoon vanilla extract
4 ounces heavy cream
2 eggs, beaten
2 sprinkles table salt
1 teaspoon Worcestershire sauce
1 cup cornflakes cereal cereal
Place the dried corn husks in a bottom dish, and fill the bowl with water. Slice each piece of peeled corn into 18 wedges. Place these pieces in a shallow dish, using 1/2 inch slits in the backs of husks for easy entry.
Bring lots of water to a boil in a large saucepan. Stir in the corn husks. Stirring occasionally to keep culm firmly coated, boil over medium heat until thickened, about 10 minutes. Prevents cracking. Remove husks and discard tops.
In a large glass bowl combine the lime and onions. Salt and pepper each piece of citrus with 3 tablespoons of molasses. Place corn husks and lime mixture on a plate. Cover with remaining 3 tablespoons of molasses.
In a medium saucepan, mix the butter and cream over medium heat, stirring occasionally until the butter melted and cream reached desired consistency. Pour the limes and green section of the lime wedges onto the cream, and pour cream in 2 parts. Blend the rest with any remaining 1/2 cup of molasses if desired.
Mix the cream with about 2 limes and green section of lime wedge onto the rolls. Press mixture on the whole, and serve tops with cilantro.
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