Humitas (Dairy-Free)

Ingredients

• 6 cups Fresh corn kernels
• 1 medium Onion
• 1/4 cup Fresh basil leaves
• 2 tablespoons Olive oil
• 1 teaspoon Ground cumin
• 1/2 teaspoon Paprika
• to taste Salt
• to taste Black pepper
• as needed Corn husks
• 1/4 cup Plant-based milk

Instructions

1. 1Place the as needed corn husks in a large bowl and cover them with warm water. Let them soak for at least 30 minutes to soften.
2. 2While the husks are soaking, heat the 2 tablespoons of olive oil in a large skillet over medium heat (around 350°F or 175°C). Add the 1 medium onion, chopped, and cook, stirring occasionally, for about 5-7 minutes, or until it looks soft and slightly see-through.
3. 3In a blender or food processor, combine the 6 cups of fresh corn kernels, the cooked onion from the skillet, the 1/4 cup of fresh basil leaves, the 1/4 cup of plant-based milk, the 1 teaspoon of ground cumin, the 1/2 teaspoon of paprika, salt to taste, and black pepper to taste.
4. 4Blend the mixture until it is smooth. You may need to stop and scrape down the sides of the blender a few times to make sure everything is well combined.
5. 5Take one softened corn husk and lay it flat. Spoon about 2-3 tablespoons of the corn mixture into the center of the husk.
6. 6Fold the sides of the corn husk over the filling to create a neat packet. If needed, use a thin strip cut from another corn husk to tie the packet closed, like a small gift.
7. 7You can either steam or bake the humitas. To steam, place the wrapped humitas in a steamer basket over boiling water, cover, and steam for 30-40 minutes, until firm to the touch. To bake, arrange the humitas in a baking dish and bake in an oven preheated to 350°F (175°C) for 45 minutes, until they are set and slightly firm.

Substitutions

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