Vegan Humita en Chala (Corn Stew in Corn Husks)

Ingredients

• 6 cups Fresh corn kernels
• 1 medium Onion
• 1 medium Red bell pepper
• 1 cup Plant-based milk
• 0.5 cup Vegetable broth
• 1 tsp Smoked paprika
• 0.5 tsp Cumin
• 1 tsp Salt
• 0.5 tsp Black pepper
• 12 Corn husks

Instructions

1. 1Place the 12 corn husks into a large bowl and cover them completely with warm water. Let them soak for at least 20 minutes to make them pliable and easier to work with.
2. 2Finely dice the 1 medium onion and the 1 medium red bell pepper. Heat a large skillet (e.g., 12-inch) over medium heat (approximately 300-325°F / 150-163°C), then add the diced onion and red bell pepper and sauté for 5-7 minutes, stirring occasionally, until they are softened and translucent.
3. 3Add the 6 cups of fresh corn kernels to the skillet with the softened vegetables and cook for 5 minutes, stirring frequently, until the corn kernels are slightly tender and bright yellow.
4. 4Pour in the 1 cup of plant-based milk and the 0.5 cup of vegetable broth. Stir in the 1 tsp of smoked paprika, 0.5 tsp of cumin, 1 tsp of salt, and 0.5 tsp of black pepper until all ingredients are well combined.
5. 5Bring the mixture to a gentle simmer over medium-low heat (approximately 200-210°F / 93-99°C). Reduce the heat to low and let it simmer for 15 minutes, stirring occasionally, until the mixture has thickened slightly and the flavors have melded.
6. 6Carefully remove the soaked 12 corn husks from the water and pat them dry with a clean cloth. Lay one corn husk flat, spoon about 1/4 to 1/3 cup of the warm corn mixture onto the wider end of the husk, leaving space at the edges.
7. 7Fold the narrow end of the corn husk over the corn mixture, then fold in both sides to create a packet. Secure each packet by tying it with a thin strip torn from another corn husk, or with kitchen twine, ensuring the mixture is fully enclosed.
8. 8To cook, you have two options: **Steaming:** Place the prepared corn husk packets in a steamer basket set over a pot of boiling water. Cover the pot and steam for 30 minutes, until the husks are tender and the filling is firm to the touch. **Baking:** Preheat your oven to 375°F (190°C). Arrange the corn husk packets in a baking dish, adding about 1/2 inch of hot water to the bottom of the dish, then cover the dish tightly with aluminum foil and bake for 30 minutes, until the husks are tender and the filling is firm to the touch.

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