Clean the corn cobs and shuck the kernels. Grind the kernels in a grinder or blend them with a little water to get a thick paste. In a pan with butter, sauté the onion until soft, then stir it into the corn paste. Add the basil, salt, and pepper. If you are making the sweet version, also add sugar. Mix well.
Humitas
- Total Time - 150 minutes
- Prep Time - 60 minutes
- Cooking Time - 90 minutes
- Servings: 6
- Country: Chile
Humitas are a summer dish that showcases the best of Chilean cuisine - simplicity and flavor. They are made from freshly ground corn, mixed with sautéed onions and basil, and then cooked in corn husks. Although it may sound complicated, the process is rather meditative and the result is incredibly satisfying.
Ingredients
Ingredients for Humitas
- 10 cobs fresh corn (kernels only)
- 1 as needed large corn husks from the cobs
- 2 pcs onion, finely chopped
- 1 cup basil, fresh, chopped
- 100 g butter, melted
- 1 to taste salt and black pepper
- 1 to taste a pinch of sugar (optional, for the sweet version)
Instructions
Step 1: Preparing the Corn Mixture
Step 2: Preparing the Husks
Soak the corn husks in hot water for a few minutes to soften them and make them pliable. Carefully dry them.
Step 3: Wrapping and Tying
Take two husks, place them on top of each other, and put 2-3 tablespoons of the corn mixture in the center. Fold the husks to completely cover the mixture and tie the ends with a string. Repeat with the entire mixture.
Step 4: Cooking the Humitas
In a large pot, bring water to a boil. Place the humitas in the pot and cook for 60-90 minutes, until the mixture is firm and the dough is cooked. Check the water level to ensure it doesn't boil away.
Step 5: Serving
Serve warm, either with a little sugar or with a spicy `pebre` sauce. To eat, remove the outer husks.