Chilean Humitas with Corn and Basil

A Traditional Corn Dish Wrapped in Flavorful Ingredients

Savor the authentic taste of Chile with this comforting, aromatic dish crafted from corn and fresh basil.

1 h 30 min
6
Intermediate

Ingredients

For the Corn Mixture

10 ears of corn

kernels removed

1 cup fresh basil leaves

chopped

1/2 cup heavy cream

3 tablespoons butter

melted

1 tablespoon paprika

Salt

to taste

Pepper

to taste

For the Enveloping (Corn Husks)

Corn husks

cleaned and soaked

Kitchen twine

for tying

Optional Accompaniments

Fresh salsa

for serving

Avocado slices

for serving

Preparation

Preparing the Corn Mixture

Grind the corn kernels

Grind the corn kernels in a food processor until coarsely puréed.

Combine ingredients

Mix in the basil leaves, heavy cream, melted butter, paprika, salt, and pepper.

Adjust consistency

Ensure the mixture is well combined; it should be somewhat thick.

Preparing the Corn Husks

Soften husks

Soak the cleaned corn husks in warm water for about 15 minutes to soften.

Separate husks

Carefully separate each husk, ensuring they remain whole for wrapping.

Prepare twine

Prepare the kitchen twine by cutting into 8-inch pieces for tying the humitas.

Do not overfill the husks to prevent tearing. Use an additional husk as a patch if needed.

Cooking Process

Wrap the humitas

Lay a corn husk flat, spoon about 3 tablespoons of the corn mixture onto the center, fold the sides over, then tie the ends with kitchen twine.

Steam the humitas

Place the wrapped humitas in a steamer basket over simmering water, cover, and steam for 45-50 minutes.

Check doneness

Ensure the corn mixture is cooked through by checking firmness.

Plating & Serving