Monday, November 22, 2010

Make It. Humitas.

If you want an alternative to the creamed corn dish at Thanksgiving, humitas are an amazing corn dish that is native to Argentina, Chile, Ecuador, and Peru.

Much like the familiar tamale, these are a bit softer and smaller, and rather than have a filling in the middle are made with minced onion and basil and don't use lard.

The process is about the same however. Shuck the corn kernels off the cob, and put in a food processor (or blender). Add 1 1/2 onion that has been sauteed in butter. Add one brand of basil (without the stems of course), a bit of salt, and 1/2 cup milk. Blend.

Save the best leaves from the corn, and spread the mixture into the middle, wrapping the corn into little packets. Boil for 30-40 minutes in salted water.

With a new dish like this, it's probably best to try it out during the week rather than wait until the day of and start cooking.

Humitas (in Chile at least) are usually served with tomato onion salad -- the tomato definitely brings something out in dish.


-- Lauren Williams

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