Entree: Chile – Central Chile – Humitas (Steamed fresh-corn and basil tamales wrapped in corn husks)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 35 min

Cook 1 hr

Additional 30 min

Total 2 hrs 5 min

Ingredients

- 8 ears fresh corn, kernels removed, approx. 4 cups (640 g)
- 1 medium yellow onion, finely chopped (about 1 cup, 150 g)
- 4 tbsp (60 g) unsalted butter
- 1 cup (25 g) fresh basil leaves, packed and chopped
- 1 tsp (6 g) kosher salt
- 1 tbsp (12 g) granulated sugar (optional, to brighten corn)
- 1 tsp (4 g) baking powder (optional, for lighter texture)
- 4 oz (115 g) queso fresco or mild farmer's cheese, cubed (optional)
- 12–16 dried corn husks, soaked in warm water until pliable
- 1/4 cup (60 ml) water or reserved corn-cob cooking liquid if needed to loosen batter

Instructions

1. Soak corn husks in warm water for at least 30 minutes until pliable. Sauté chopped onion in 2 tbsp (30 g) butter over medium heat until translucent, then remove from heat and let cool slightly.
2. Cut kernels from the ears. In a food processor, pulse corn kernels to a coarse paste (do not over-process to a smooth puree). Transfer to a bowl.
3. Stir sautéed onion, remaining 2 tbsp (30 g) butter, chopped basil, salt, sugar, baking powder (if using), and cheese (if using) into the corn paste. Add up to 1/4 cup (60 ml) water or corn-cob liquid to achieve a spreadable but thick batter.
4. Drain husks and pat dry. Spoon about 1/2 to 3/4 cup (120–180 g) of the corn mixture onto the center of each husk. Fold sides over to enclose and fold the bottom up; tie with thin strips of husk if desired.
5. Arrange humitas upright in a steamer basket with a little water in the pot, cover, and steam gently for 45–60 minutes until set and firm to the touch.
6. Let cool slightly before unwrapping. Serve warm with a drizzle of melted butter or a spoonful of additional cheese if desired.