Humitas (Chilean Fresh Corn Parcels with Basil)

Instructions

1. Peel the husks off the ears carefully, keeping the 24 largest whole, and rinse them. If using dried husks, soak them in hot water for 30 minutes. Cut the kernels off the cobs.
2. Heat the oil in a skillet over medium heat and cook the onion for 8 minutes, until soft but not browned. Let it cool slightly.
3. Blend the kernels in batches in a food processor into a thick paste that still has a little texture.
4. Mix the corn paste, onion, basil, cornstarch, salt and pepper in a saucepan. Cook over low heat for 5 minutes, stirring, until it thickens slightly and mounds on a spoon.
5. Overlap two husks with the pointed ends facing opposite ways. Spoon about 1/3 cup (80 ml) of the corn mixture into the center.
6. Fold the long sides over the filling, then fold up both ends to make a closed packet. Tie with kitchen string or a thin strip of husk.
7. Stack the packets in a steamer basket over boiling water, cover and steam for 40 minutes, topping up the water as needed. They are done when the filling feels firm to the touch.
8. Rest for 5 minutes, then open the husks and eat the humitas with a spoon.

Tips

• Fresh field corn gives the best flavor and texture. If your corn is very sweet and watery, add 1 more tablespoon of cornstarch and cook the paste a little longer.
• No corn husks? Wrap portions in parchment paper and then in foil. Freeze cooked humitas in their husks for up to 3 months and steam for 15 minutes to reheat.