Starters
Humitas
Ground corn paste with basil, wrapped in its own husks and steamed.
VegetarianGluten-free
Ingredients
- 8 tender corn cobs with their husks
- 1 chopped onion
- 8 fresh basil leaves
- 50 g of butter or lard
- 1/2 cup of milk
- 1 tsp of paprika
- Salt, pepper and sugar to taste
- Cooking twine for tying
Step-by-step
Using a different robot? Switch it here:
- Shuck the corn cobs and set aside the large, clean husks for wrapping.
- Put the onion in the mixing bowl. Chop 4 sec/speed 4. Add the butter and saute 8 min/120°C/spoon speed with the paprika.
- Add the corn kernels, the basil, the salt, pepper and a little sugar. Blend 30 sec/speed 6.
- Add the milk and mix 20 sec/speed 4 until you get a creamy paste that does not run.
- Assemble the humitas: cross two husks, place two spoonfuls of paste, fold the sides and tie with twine.
- Fill the mixing bowl with 1 liter of water. Place the humitas in the Varoma.
- Cook 40 min/Varoma/speed 1 until the paste is firm.
- Let it cool a little before opening. Serve with sugar or with tomato salad.
Tips
- The paste must be firm, not liquid, so it does not run while cooking.
- In Chile they are eaten sweet with sugar or savory with pebre.
- If husks are lacking, use aluminum foil for wrapping.
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