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Humitas a la Chilena

By Alicia Morton, Copiapů, Chile

This is a traditional and favorite summertime favorite in Chile. Like a Mexican tamale, it is ground corn cooked in the corn husk, but it's not spicy - just a bundle of fresh, sweet corn.

Ingredients:

  • 12 ears of corn, save the husks
  • 1/2 onion, finely chopped
  • 4 tomatoes, finely chopped
  • 2 tablespoons paprika
  • 3 basil leaves, chopped fine
  • salt
  • 1/4 - 1 cup milk
  • Spanish:-
  • 12 choclos
  • 1/2 cebolla
  • 4 tomates
  • 2 cucharadas de color
  • 3 hojitas albahaca
  • sal
  • 1/4 - 1 taza de leche

Preparation:

English: - Grate the corn. Fry the chopped onion and tomatoes with paprika. Add this to the grated corn, add salt to taste, basil, and enough milk to make a clear cream. Join 2 corn husks and fill with the corn mixture. Fold the leaves laterally and cross the ends. Tie each bundle with strands from the corn husks. Put in boiling water and boil 20 minutes. The corn doesn't have to be very tender.

Spanish:- Se rallan 12 choclos, aparte se frien en color cebolla picada fina y tomates cortadas en pedacitos mu chicos. Cuando esté todo esto frito se une al choclo rallado, y se echage sal al gusto, albahaca picada fina y leche lo necesario para que queda una crema clara. Se juntan 2 hojas de choclo y se llena cada par una cantidad regular de crema; se dolban las hojas al costado y luego se cruzan las extremidades lo que forman la humita. Se ata cada una con tiritas sacadas de las hojas mismas, Se echan de golpe a cocer en agua hirviendo duranted veinte minutos. Los choclos no necesitan ser muy tiernos.

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