Humita en Chala (Creamed Corn Steamed in Husks)

Method

1. 1

   Husk the corn carefully, keeping the husks whole for wrapping; set the best ones aside in warm water to soften.

2. 2

   Grate the kernels off the cobs into a bowl.

3. 3

   Melt the butter in a pot; sweat the onion until translucent, then stir in the paprika until fragrant.

4. 4

   Add the grated corn, squash, and milk; cook gently, stirring often, until thickened into a soft cream, about 10 minutes.

   💡 It should mound on the spoon, not pour — the parcels need to hold their shape.

5. 5

   Lay two overlapping husks per parcel, spoon in the corn cream with a basil leaf, fold into a packet, and tie with husk strips.

   💡 Two overlapping husks per parcel — one always tears at the worst moment.

6. 6

   Stand the parcels upright in a steamer over simmering water; steam until firm, about 30 minutes.

7. 7

   Unwrap at the table and eat straight from the husk while hot.