Chilean steamed corn cakes

Name: Chilean steamed corn cakes (Humitas)
Cuisine: Chilean
Ingredients: 12 large corn on the cob, with husks; 12 large corn on the cob, with husks; 12 large corn on the cob, with husks; 30 ml/2 tbsp lard or white cooking fat; 30 ml/2 tbsp lard or white cooking fat; 1 large onion, finely chopped; 1 green chilli, deseeded and chopped; a bunch of fresh basil, finely chopped; 15 ml/1 tbsp paprika; 250 ml/8 fl oz/1 cup full-fat (whole) milk; salt and black pepper; salt and black pepper; Tomato and Onion Salad to serve

Humitas

Preparation info

Serves
8

Difficulty
Easy

Appears in

Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

About

A traditional recipe passed down through many generations, humitas are similar to Mexican tamales, and are eaten in vast quantities all over Chile. They are made from fresh corn, which is ground and mixed with salt and lard and then wrapped in corn husks and steamed. They are delicious, and fun to make.

Ingredients

12 large corn on the cob, with husks
30 ml/2 tbsp lard or

Method

Cut the ends off of the corn on the cob, then carefully remove the layers of husk, reserving the widest ones in pairs to make the wrappers for the tamales.
Slice the corn from the cob with a sharp knife, standing the cob up on a board and cutting downwards. Grind the kernels in a blender, until a smooth paste forms.

Energy 258kcal/1081kJ; Protein 7g; Carbohydrate 35g, of which sugars 4g; Fat 11g, of which saturates 3g; Cholesterol 51mg; Calcium 30mg; Fibre 4g; Sodium 168mg