Humitas

• 4½ lbs (2 kg) fresh corn on the cob
• 1 cup ají am

With a very sharp knife remove the kernels from the fresh ears of corn and grind them in a food processor using the pulser until you have a coarse paste. Blanche the corn husks to facilitate handling. In a large skillet, heat the oil and sauté onion for 3–4 minutes over medium heat, until translucent. Add garlic and continue sautéing until the onion starts to turn golden, 1 or 2 more minutes. A