Chilean humitas are a very well loved food of Chileans. It is a traditional summer treat. Humita is from the term bow tie and when the husks are tied tightly for cooking the end product comes out in the shape of a bow tie. Traditionally the humita is served with a sprinkling of granulated sugar on top.
8 ears of corn (choclos humeros) this is more like feed corn than sweet corn
1 sprig of sweet basil
1 teaspoon of paprika (ají de color)
1/8 kg (1/2 cup) lard
1 cube of chicken bullion
Salt and pepper
Corn husks to wrap the mixture in for cooking. (you can buy the husks used for making tamales)
String for tying the corn shucks tightly
Mince the onion and sauté in the lard with the paprika.
Add the bullion cube dissolved in two teaspoons of water.
Cut the corn from the cob and grind or process in food processor with the basil. Until very smooth
In a large bowl mix the ground corn and sautéed onion, and season with salt,
pepper, sugar and paprika.
If you want the humitas to be light colored, add milk.
Overlap two corn shucks and place some of the mixture in the center.
Fold the shucks over to form a package and tie with string . The string should be tight enough to form a bow tie shape. If it is not tied well the mixture will leak during boiling.
Boil in abundant salted water for approximately 30 minutes.