Humitas (Fresh Corn Cakes)

Ingredients

• 6 cups Fresh Corn Kernels
• 1/4 cup Butter
• 1/2 medium Onion
• 1/4 cup Fresh Basil Leaves
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 1/4 teaspoon Ground Black Pepper
• 12 pieces Corn Husks

Instructions

1. 1Place the 12 pieces of corn husks in a large bowl and cover them with warm water. Let them soak for at least 30 minutes to soften. This will make them pliable for wrapping.
2. 2While the husks are soaking, prepare the filling. In a food processor, combine the 6 cups of fresh corn kernels, 1/4 cup of butter, 1/2 medium onion (peeled and roughly chopped), and 1/4 cup of fresh basil leaves. Process until the mixture is smooth.
3. 3Add the 1 tablespoon of sugar, 1 teaspoon of salt, and 1/4 teaspoon of ground black pepper to the corn mixture in the food processor. Pulse a few times to combine thoroughly.
4. 4Carefully remove one softened corn husk from the water, shaking off any excess moisture. Lay the husk flat. Spoon about 1/2 cup of the corn mixture onto the wider end of the husk, leaving a border around the edges.
5. 5Fold the sides of the corn husk inward over the filling. Then, fold the pointed tip of the husk up to enclose the filling completely. You can secure the packet by tying it with a thin strip cut from another corn husk, or use kitchen twine if you have it.
6. 6Arrange the filled corn husks in a single layer in a steamer basket set over a pot of boiling water. Ensure the water does not touch the bottom of the basket. Cover the pot tightly.
7. 7Steam the humitas for 45 minutes. They are done when the filling is firm to the touch and no longer liquid. The corn husks will appear cooked and slightly translucent.
8. 8Carefully remove the humitas from the steamer basket. Let them cool for at least 10 minutes before unwrapping and serving. This allows the filling to set further.

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