Humitas (Chilean Corn Cakes)

Ingredients

• 6 cups Fresh corn kernels (from about 8 ears)
• 1 medium Onion, finely chopped
• 1/2 cup Fresh basil leaves
• 1/4 cup Butter, melted
• 1/4 cup Milk
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 tsp Sugar
• 16 Corn husks

Instructions

1. 1Place the 16 corn husks in a large bowl and cover them with warm water. Let them soak for at least 30 minutes to soften. This makes them easier to fold later.
2. 2Combine the 6 cups of fresh corn kernels, 1 medium onion (finely chopped), 1/2 cup fresh basil leaves, 1/4 cup melted butter, and 1/4 cup milk in a food processor or blender. Process until the mixture is smooth.
3. 3Add the 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of sugar to the corn mixture in the food processor or blender. Process briefly to combine these seasonings.
4. 4Carefully unfold one softened corn husk. Spoon about 1/2 cup of the corn mixture onto the wider end of the husk. Fold the sides of the husk inward over the filling, then fold the pointed end up to enclose the mixture completely. You can tie the ends with thin strips of corn husk or kitchen twine if needed to keep them secure.
5. 5Repeat step 4 with the remaining corn husks and corn mixture until all are formed into packets. You should have about 8 humitas.
6. 6Place the formed humitas in a large heavy-bottomed pot and cover them completely with water. Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let the humitas simmer for 40 to 45 minutes. They are done when the humitas feel firm to the touch.
7. 7Carefully remove the humitas from the pot using tongs or a slotted spoon. Let them cool slightly on a plate for at least 5 minutes before serving. This allows them to set up and makes them easier to handle.

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