Humitas

Humitas are a traditional dish from the Andean region of South America, particularly popular in countries like Chile, Argentina, Ecuador, and Peru. They are made with fresh corn (choclo) mixed with a variety of ingredients, wrapped in corn husks, and steamed. Humitas can be savory or sweet, depending on regional preferences.

Ingredients:

• 6 ears of fresh corn (or 3 cups of fresh/frozen corn kernels)
• 1/2 cup onion, finely chopped
• 2-3 tablespoons butter (or oil)
• 1/2 cup whole milk (or heavy cream for creamier humitas)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon paprika (optional)
• 1 tablespoon fresh basil, chopped (optional, for added flavor)
• Corn husks (reserved from the corn or dried husks soaked in water)

Instructions:

1. Prepare the Corn:
   • If using fresh corn, remove the husks carefully and set them aside for wrapping. Cut the kernels off the cobs. If using frozen corn, defrost and drain it.
2. Make the Corn Mixture:
   • In a food processor or blender, process the corn kernels until you have a coarse mixture (not too smooth). Some texture should remain.
   • In a pan, melt the butter over medium heat and sauté the onions until soft and translucent.
   • Add the corn mixture, milk, salt, pepper, paprika, and basil (if using). Stir everything together and cook for about 5-7 minutes, stirring occasionally, until the mixture thickens slightly.
3. Prepare the Corn Husks:
   • Take two or three corn husks and overlap them slightly to create a larger surface. Place about 2-3 tablespoons of the corn mixture in the center of the husk.
   • Fold the husk over the mixture, tucking in the sides to form a neat package. You can tie the ends with a strip of husk or kitchen twine to secure them.
4. Steam the Humitas:
   • Place the wrapped humitas in a steamer basket or large pot with a steaming rack, making sure they are in a single layer.
   • Steam over medium heat for about 45 minutes to 1 hour, or until the humitas are firm and cooked through.
5. Serve:
   • Once cooked, remove the humitas from the steamer and let them cool slightly before unwrapping. Serve warm.

Variations:

• Savory Version: Add a bit of grated cheese (such as queso fresco or mozzarella) to the corn mixture for a cheesy filling.
• Sweet Version: Add sugar to the corn mixture for a dessert-style humita, which can be enjoyed with a drizzle of honey or dulce de leche.

Humitas are a comforting and flavorful dish, perfect as a side or main course, and they reflect the rich culinary traditions of the Andean region.