Humitas

Humitas are a classic of Chilean cuisine, made with fresh grated corn (choclo) wrapped in their own husks.

Ingredients

• 12 ears of corn (or 2 family-size packs of frozen corn)
• 1 large onion, finely chopped
• 3 tablespoons vegetable shortening
• 1 tablespoon sugar
• 2 basil leaves
• Salt to taste

Preparation

1. The night before, soak the corn husks in hot water to soften them.
2. The next day, grate the corn kernels (a food processor works well).
3. Sauté the onion in the vegetable shortening, add the grated corn, and season with salt, sugar, and basil.
4. Adjust the consistency: add a little flour if too runny, or milk if too thick. Cook for a few minutes.
5. Place about two tablespoons of the mixture in the center of a husk (or two if small), fold the sides, and tie with a strip of husk.
6. Boil the wrapped humitas in water for twenty minutes.

Humitas en olla (in a pot): alternatively, place the mixture in a greased pot and bake at moderate heat for 30 to 35 minutes, until firm and golden.