Humita en Chala

Unwrap the flavors of summer with this Humita en Chala—a creamy, sweet corn delight wrapped in its own husk and steamed to perfection.

Ingredients

• • 6 ears of fresh sweet corn, husks on
  • 1/2 cup rich extra virgin olive oil

• • 1 medium yellow onion, finely diced
  • 1 red bell pepper, finely diced
  • 2 cloves garlic, minced

• • 1 tsp smoked paprika
  • 1/2 cup whole milk
  • 1/4 cup fresh basil, chopped

• Salt to taste

1. 1. Carefully peel back the corn husks without detaching them. Remove the silk and set the husks aside.

1. 1. Using a sharp knife, cut the kernels off the cobs into a large bowl. Scrape the cobs with the back of the knife to extract the milk.

1. 1. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper, sautéing until soft, about 5 minutes.
   2. Stir in the garlic and smoked paprika, cooking for another minute until fragrant.
   3. Add the corn kernels and milk to the skillet. Cook, stirring occasionally, until the mixture thickens, about 10 minutes.

1. 1. Remove from heat and fold in the fresh basil. Season with salt to taste.
   2. Spoon the corn mixture into the center of each husk. Fold the husks over the filling, tying the ends with kitchen string to secure.
   3. Steam the wrapped humitas in a large pot over boiling water for 20 minutes, until the husks are tender.

Fluffy and fragrant, these humitas burst with the sweetness of corn and the smokiness of paprika. Serve them straight from the husk for a fun, hands-on meal or alongside grilled meats for a hearty feast.