1. In a saucepan cook the corn kernels in salted water until soft. Drain and grind or purée.
2. In a frying pan sauté the onion in oil with the garlic and chopped chili. Add this mixture to the ground corn. Add more milk for desired consistency; season to taste. Wrap the mixture in individual banana leaves and cook in a water bath for 20 minutes. Let cool before opening the packages. Serve with hot butter and garlic salt to taste.