Vegan Chilean Humitas en Olla (Pot)

Ingredients

• 6 cups Fresh corn kernels
• 1 medium Onion
• 1/2 cup Fresh basil leaves
• 2 tablespoons Vegan butter
• 1/2 cup Vegetable broth
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1/4 teaspoon Smoked paprika

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a food processor or blender, combine the 6 cups of fresh corn kernels, the medium onion, and the 1/2 cup of fresh basil leaves. Blend until the mixture is completely smooth.
2. 2Place a large, heavy-bottomed pot on the stove over medium heat. Add the 2 tablespoons of vegan butter and melt it, which should take about 1-2 minutes.
3. 3Add the smooth corn mixture from the food processor to the pot. Cook, stirring constantly with a spoon or spatula, for 5 minutes. The mixture will start to smell slightly cooked.
4. 4Pour in the 1/2 cup of vegetable broth. Add the 1 tablespoon of sugar, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of smoked paprika. Stir everything together well.
5. 5Bring the mixture in the pot to a gentle simmer, which is when small bubbles appear around the edges. Once simmering, reduce the heat to low. Cover the pot tightly with a lid.
6. 6Cook for 30 to 35 minutes, stirring occasionally to prevent sticking. The humitas are ready when the mixture has thickened considerably and holds its shape on a spoon. It should have a consistency similar to thick polenta.
7. 7Serve the Vegan Chilean Humitas hot, directly from the pot.

Related Guides