"Humitas is a traditional South American dish from the Andes, it can be found in Bolivia, Chile, Ecuador, Peru, and Argentina. They are made from fresh corn that is pounded into a paste and wrapped in corn leaves."
Humitas - Chilean Corn Cakes
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Prep time 20mins
Cook time 40mins
Serves or Makes: 8
Recipe Card
ingredients
- 3 Corn Cobs with skin
- 1 chopped Onion
- 2 tbsp Oil
- 1 bunch chopped Basil
- 150 ml Milk
- Salt
- Peper
- Paprika
- Binding Thread
Method
Step 1
Cut the corn cobs at the top and bottom and carefully peel off the corn leaves, set aside. It is best to store them between layers of baking paper and weigh them down so that they do not curl.
Step 2
Now cut the corn kernels from the cob with a sharp knife. Originally, they are grated off the cob, but we use the machine afterwards, then it's much faster with the knife. Put the kernels in the food processor or puree them with the hand mixer.
Step 3
Heat the oil in a pan and fry the onion until transparent. Then add the pureed corn and the chopped basil. Add the milk and season well. Then simmer, stirring, until a creamy mixture is formed. It may be necessary to add a little more milk. This takes about 8-10 minutes. Allow the mixture to cool slightly.
Step 4
Meanwhile, lay out the corn leaves two at a time crosswise. Put some of the corn mixture on the leaves, you usually lay it out lengthwise. Fold the inner leaf over the mixture and fold the outer leaf over it. Tie together with twine like a parcel.
Step 5
Bring a large pot of water to a boil, then reduce heat. Place the parcels in the water and let steep for 30 minutes. Take out of the water and remove the thread. Serve on the inner leaf.