South American corn humitas

Humitas is a traditional vegetarian South American dish. A savoury corn cake, it features a mixture of freshly ground corn and spice with other variations combining the ground corn with onion, garlic, cheese, eggs, and cream, which is then wrapped in a corn husk and then steamed.

South American corn humitas

• makes

  12

• prep

  30 minutes

• cook

  20 minutes

• difficulty

  Easy

"I arrived to Australia as a refugee child with my immediate family. My father was tortured in prison and we were able to flee the dictatorship in Chile and our family found safe haven here. My mother and father continued their human rights advocacy and created a strong bond to support others in need.

Since then I have been involved with non-government organisations, UNICEF, Amnesty International, The Red Cross, The House of Welcome, The Wilderness Society and others in a media and communications position. I also love to cook!"

Ingredients

• 6 large ears of fresh sweet corn with green corn husk still intact
• 1 tsp salt
• ½ tsp pepper (red and black)
• 1 tsp Merken (Chilean Mapuche spice) or sweet paprika
• 2 twigs fresh thyme
• Cotton twine

Instructions

1. Cut the base of the corn, separate the husks, reserve the large ones, and arrange them into 12 pairs of similar size. Finish cleaning the corn and remove all the corn silk.
2. Using a large knife, cut the kernels from the corn. For ease of cooking either 5 minutes in the microwave or steamed for 10 minutes above boiling water. Try not to boil but only steam to preserve flavour and not add water to the corn. 
3. Put the kernels through the grinder or food processor. 
4. Place three or four large spoons of the mixture on the open husks. Fold first on the sides and then the tips inwards. Tie with the cotton twine and give it the traditional bowtie form.
5. Prepare a steam bath on a big pot. Steam the humitas for 20 minutes. This maximum time is to keep the green colour of the corn husks. Serve hot, cut the twine on the table as served.
6. Serve with salad for your choice.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

"I arrived to Australia as a refugee child with my immediate family. My father was tortured in prison and we were able to flee the dictatorship in Chile and our family found safe haven here. My mother and father continued their human rights advocacy and created a strong bond to support others in need.

Since then I have been involved with non-government organisations, UNICEF, Amnesty International, The Red Cross, The House of Welcome, The Wilderness Society and others in a media and communications position. I also love to cook!"