Entree: Chile – Central Culinary Region – Humitas (Steamed corn dough wrapped in husks, flavored with onion, basil, butter, and often fresh cheese)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 50 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 6 ears fresh corn, kernels removed, approx. 2 lb (900 g)
- 1 large onion, finely chopped, about 1 cup (150 g)
- 4 tbsp (60 g) unsalted butter or lard
- 1/4 cup (60 ml) whole milk (optional, to loosen batter)
- 1/2 cup (10 g) fresh basil leaves, packed and chopped
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) ground black pepper
- 8 oz (225 g) queso fresco or queso de campo, crumbled (optional)
- 6–8 large corn husks, soaked in warm water until pliable
- Kitchen twine or small strips of husk for tying

Instructions

1. Remove kernels from the ears and pulse in a food processor until a coarse, slightly creamy batter forms; if needed, add up to 1/4 cup (60 ml) milk to reach a soft spreadable consistency.
2. In a skillet, melt 4 tbsp (60 g) butter or lard over medium heat; add chopped onion and sauté until soft and translucent, about 6–8 minutes.
3. Stir the onion into the corn batter along with chopped basil, 1 tsp (5 g) salt, and 1/2 tsp (2 g) pepper; fold in crumbled queso fresco if using.
4. Lay a soaked corn husk flat, place about 1/3 to 1/2 cup (80–120 g) of the corn mixture in the center, fold the sides over and then fold up the bottom; tie the top with kitchen twine or a husk strip to secure.
5. Arrange the humitas upright in a steamer basket and steam over gently boiling water for 40–50 minutes, until set and firm to the touch.
6. Let rest a few minutes, unwrap, and serve warm with additional cheese or butter if desired.