Cooking Times

60 min
Prep Time
45 min
Cook Time
105 min
Total Time

Ingredients (12 items)

8.00 large ears Sweet corn
fresh, in husks
1.00 large Yellow onion
finely diced
4.00 cloves Garlic
minced
0.50 cup Fresh basil
finely chopped
4.00 tbsp Unsalted butter
divided
2.00 tbsp Olive oil
extra virgin
1.00 tsp Ground cumin
1.50 tsp Salt
divided
0.50 tsp Black pepper
freshly ground
0.25 cup Milk
whole
16.00 large Corn husks
from the corn, plus extras for tying
0.25 cup Ají verde
Chilean green hot sauce, for serving

Instructions (16 steps)

1
Carefully peel husks from corn, keeping them whole. Select 16 large husks and set aside
2
Soak husks in hot water until pliable
30 minutes
3
Cut kernels from corn cobs, then grate them using a box grater
15 minutes
4
Heat olive oil and 2 tbsp butter in a large skillet over medium heat
5
Add onions and 1/2 tsp salt, cook until softened and translucent
8 minutes
6
Add garlic and cumin, cook until fragrant
2 minutes
7
In a large bowl, combine grated corn, Cooked onion mixture, remaining butter, milk, basil, remaining salt, and pepper
8
Mix well until the mixture is smooth and well combined
5 minutes
9
Drain husks and pat dry with kitchen towels
10
Place about 1/3 cup corn mixture in the center of each husk
11
Fold sides of husks over filling, then fold up bottom. Tie with strips of corn husk
12
Set up a steamer with water in the bottom
13
Place humitas in steamer, standing upright
14
Cover and steam until filling is firm
45 minutes
15
Let rest for 5 minutes before serving
5 minutes
16
Serve hot with ají verde on the side