Humitas en Hojas
A cherished Chilean dish perfect for summer, featuring a delightful blend of corn, basil, and spices, all wrapped in corn husks and boiled to perfection.
Humitas en Hojas is a cherished Chilean dish perfect for summer, featuring a delightful blend of corn, basil, and spices, all wrapped in corn husks and boiled to perfection. Embrace the rich flavors and traditions of Chile with this savory treat.
Ingredients
🌽 15 units of corn Choclos humeros
🌿 10-12 large leaves of fresh basil
🧅 1 large or 2 medium onions
🌶️ 1.5 teaspoons aji color paprika/chili powder
🫒 Vegetable oil
🍴 2 tablespoons Palmin vegetable shortening
🧂 Salt
💧 Water
🥛 Milk
🍬 Sugar
Instructions
1- Prepare the Corn:
- Trim the bottom of each corn cob gently to preserve the husks.
- Carefully peel the husks from each cob, reserving the best ones for wrapping. Clean away any corn silk.
- Wash the peeled corn cobs thoroughly.
- Stand a corn cob upright in a bowl and use a serrated knife to remove the kernels. Repeat for all cobs.
- Place portions of the corn kernels in a food processor, adding some basil leaves. Grind until you achieve a slightly coarse paste, adding milk for moisture if needed.
- Transfer the ground mixture to a large pot, incorporating all processed corn.
2- Prepare the Sofrito:
- Dice the onions finely.
- In a small frying pan, heat the vegetable oil and Palmin shortening over medium heat.
- Sauté the onions until translucent, then add aji color and a pinch of salt. Stir briefly, ensuring the spice doesn't burn.
- Mix the sofrito into the corn mixture, adjusting the salt.
3- Assemble the Humitas:
- Lay 1 or 2 large husks to form a "cup."
- Spoon the corn mixture onto the husks, folding the sides and ends to encase the mixture snugly.
- Secure each package with kitchen twine.
- Repeat until all the mixture is used.
4- Cook the Humitas:
- In a large pot, bring salted water to a boil.
- Submerge the prepared humitas and cook for about 25 minutes.
- Once cooked, the husks will appear opaque and yellowish-green.
Prep Time: Approximately 60 minutes
Cook Time: 25 minutes
Total Time: 85 minutes
Servings: Not specified
Equipment:
- Wooden cutting board
- Serrated knife yellow handle
- Stainless steel bowl
- Turquoise colander/strainer
- Countertop food processor
- Large stainless steel pot
- Small black frying pan
- Wooden spoon
- Pink/purple silicone spatula
- Kitchen twine
- Electric stovetop
Calories, Proteins, Fats, Carbohydrates per serving: Not specified
Cooking Tips
- Use fresh "choclos humeros" for the best-tasting humitas.
- Add milk to the corn mixture during processing if it seems too dry.
- Always sauté onions before adding chili powder to avoid bitterness.
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Humitas en Hojas
Posted by Waivio guest: @waivio_hivecooking
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