Humitas en Olla (Chilean Corn Stew)

Ingredients

• 6 cups Fresh corn kernels
• 1 medium Onion
• 1/2 cup Fresh basil leaves
• 2 tablespoons Olive oil
• 1 teaspoon Paprika
• 1/2 teaspoon Cumin
• To taste as needed Salt
• To taste as needed Black pepper
• 1 cup Vegetable broth

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium heat, which is about 350°F (175°C). Add the 2 tablespoons of olive oil to the pot.
2. 2Add the diced 1 medium onion to the pot with the olive oil. Cook, stirring occasionally, for about 5 minutes, or until the onion pieces look soft and see-through.
3. 3Add the 6 cups of fresh corn kernels, 1 teaspoon of paprika, and 1/2 teaspoon of cumin to the pot. Cook for another 5 minutes, stirring often, until the corn is slightly tender and smells fragrant.
4. 4Stir in the 1/2 cup of fresh basil leaves and the 1 cup of vegetable broth. Increase the heat slightly to bring the mixture to a gentle simmer, where small bubbles appear around the edges.
5. 5Reduce the heat to low, cover the pot, and let it cook for 30 minutes. Stir every 10 minutes. The corn should be tender, and the stew should have thickened to a consistency where it coats the back of a spoon.
6. 6Remove the pot from the heat. Season the humitas with salt and black pepper to your liking. Stir well to combine.
7. 7Serve the Humitas en Olla hot.

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