Steamed Corn Tamales

Autor: Inacap

INGREDIENTES

• 6 ears of ‘humero’ corn
• 10 basil leaves
• 2 tbsp oil
• ½ medium onion, cut into quarters
• Salt to taste, 2 tbsp granulated sugar
• Whole milk to taste (if necessary), Cotton thread for tying

INSTRUCCIONES

• Step 1 – Wash the corn and set the leaves aside so that they can be used to assemble the humitas later. Grate or blend the corn and basil in a food processor then refrigerate.
• Step 2 – Sweat the onion with the garlic and a pinch of salt in oil in a pan. Cook over a low heat until the onion is translucent. Remove from heat, set aside and let cool completely.
• Step 3 – Mix the grated corn and sweated onion in a bowl. Add sugar and season with salt, then mix well. If necessary, add a small amount of milk so that the mixture becomes creamy.
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• Step 4 – Place the mixture inside of the leaves. Fold and tie shut using a thread at the center of the humita, bringing the tips of the corn leaves together.
• Step 5 – Separately, boil water in a large pot with a small amount of salt. Place the humitas inside and cook for 20 to 25 minutes. Remove and drain.
• Step 6 – Serve with Chilean salad (slices of tomato with sliced onion and chopped cilantro, oil and salt to taste) and Chilean hot pepper (ají verde). Optional: Sprinkle with sugar or salt.