Humita en Chala

Step by stepInstructions

1. Carefully peel the husks off the corn, keeping them whole, and soak them in warm water for 20 minutes while you work on the filling.
2. Cut the kernels from the cobs; purée half of them in a blender with the milk until smooth, and keep the other half whole.
3. Melt the butter in a skillet over medium heat and cook the onion for 8 minutes until soft and golden.
4. Add the puréed corn, whole kernels, paprika, salt, and sugar, and cook for 10 minutes, stirring, until the mixture thickens into a soft paste.
5. Let the filling cool slightly, then spoon 2 to 3 tablespoons into the center of each husk, fold the sides over, and tie the ends with twine to make a neat parcel.
6. Arrange the parcels in a steamer basket, cover, and steam over simmering water for 30 to 40 minutes, until the filling is set and tender.
7. Serve warm, unwrapped at the table, with a spoon — the husk is a wrapper, not a plate.