Humitas (Chilean Corn Cakes)

Ingredients

• 6 cups Fresh Corn Kernels
• 1 medium Onion
• 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
• 12 Corn Husks

Instructions

1. 1First, prepare the corn: Carefully cut the 6 cups of fresh corn kernels from the cobs. Set aside the 12 corn husks; you will need them later.
2. 2Next, dice the 1 medium onion. Place the diced onion in a skillet with a small amount of cooking oil (not listed, use what you have) and cook over medium heat until the onion is soft and translucent, about 5-7 minutes.
3. 3In a blender or food processor, combine the 6 cups of corn kernels, the softened diced onion, 1/2 cup of fresh basil leaves, 1/4 cup of melted butter, 1/4 cup of milk, 1 tsp of salt, 1/2 tsp of black pepper, and 1 tsp of sugar. Blend this mixture until it is completely smooth.
4. 4Lay out two of the reserved corn husks, overlapping them slightly in a cross shape. Spoon about 1/2 cup of the smooth corn mixture onto the center of the overlapped husks.
5. 5Fold the sides of the corn husks inward over the filling. Then, fold up the bottom end of the husks to enclose the filling. If needed, use a thin strip cut from another corn husk to tie the package securely.
6. 6Repeat steps 4 and 5 until all the corn mixture is used to make about 6 humitas. Place the wrapped humitas upright in a steamer basket over boiling water. Cover and steam for 40-45 minutes, or until the humitas are firm to the touch. Alternatively, you can bake them: Preheat your oven to 350°F (175°C). Place the wrapped humitas in a baking dish and bake for 45 minutes, until firm.
7. 7Allow the humitas to cool slightly for about 5-10 minutes before carefully unwrapping and serving.

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