Chilean Humitas - Pilar Hernández's Chilean Kitchen

In my family, we spent at least a couple of weekends each summer cooking corn cakes and humitas to freeze and store for winter. The perfect time is when fresh corn and basil are plentiful and at the best price, but before the corn gets too ripe and dry. Always check the corn; it should look milky.

Ingredients · Servings 12

12 large ears of corn (1.5 kilos of shelled corn) plus 4 tablespoons of cornmeal or chuchoca in the USA
2 large onions, diced into small cubes
2 tablespoons of lard or butter or coloring
1/2 cup of milk
1 tablespoon of paprika (omit if using coloring)
1/4 teaspoon of pepper
2 teaspoons of salt
basil, a bunch of finely chopped leaves
green chilies, seeded and finely chopped, optional
pork rinds, optional
kitchen twine or string

Method · PT-497396H58M16S

Cut off the base of the corn cobs, separate the leaves and set aside the large leaves and arrange them in 16 pairs of similar size.
Finish peeling the corn and removing all the silks. Using a large knife, remove the kernels from the cob. You can do this in one pass and then grind the kernels in a food processor or grinder. Or, do it in several passes (2-3) so that the kernels are finely chopped. Do it as shown in the photo to retain all the juices or milk from the corn.
In a large pot, preferably with a thick bottom, heat the lard or annatto and add the onion. Sauté for 8-10 minutes, stirring occasionally. Add the paprika, if using, along with salt, pepper, and chili peppers. Stir. Add the chopped corn and milk, stir well, and bring to a boil and thicken. Add the basil and pork cracklings, if desired. Add cornmeal if needed to thicken further. The mixture should be firm.
Place three or four large spoonfuls of the mixture onto the open leaves. Fold first the sides and then the tips inwards. Tie with string and shape into a humita.
Boil plenty of salted water in a large pot. Cook the humitas submerged for 30-40 minutes.
Serve hot, cut the pita at the table. Accompany with Chilean salad.

You don't need to do everything in one day; the day before, you can cut and trim the corn husks and prepare the mixture. The next day, shape the humitas and cook them.

Which type of corn is traditionally used?

Humitas are made with humero or choclero corn, a variety very common in Chile but difficult to find in other countries. It is characterized by its irregular kernels; if the rows of kernels are neat, it's not the right kind. The husk is tough. When pierced, a whitish milky sap oozes out. It is used fresh, within the week. It is not recommended to store it for more than 10 days, as the corn dries out and loses its texture.

Is the humero corn native or introduced?

Humero corn is a hybrid of native Chilean corn and a commercial variety introduced in the early 1900s. Corn was cultivated in Chile before the arrival of the Spanish and was an abundant crop from Copiapó to Chiloé. Along with potatoes, it was one of the most popular crops. Wheat was introduced by the Spanish and partially displaced corn.

When does the corn season begin?

It starts appearing at fairs and markets in mid-December and is easy to find until early March. It's easier to freeze corn already prepared in a pastry case than the kernels alone. However, the kernels work well for winter beans.

In what other dishes can I use humero corn?

Corn pie, corn pastries, or humita cooked in a pot, beans with corn porridge and with pilco (a type of cornmeal porridge) are traditional. It's also added to charquicán (a Chilean stew) and cazuela (a type of casserole) in the summer. Click on the names to see the recipes.

If I let a steaming ear of corn dry, can I make popcorn?

In theory, yes, but the classic variety of corn (dried corn) for goats is curagua.

How do I replace Chilean corn in the US?

I recommend using frozen whole kernel corn and adding cornmeal while baking the custard or corn cream to thicken it and enhance the flavor. Corn available in the US is sweeter because it's a different variety. Cornmeal works better than cornflour or polenta. Never add sugar to the mixture.

Can I plant Chilean corn in the USA?

Yes, you can follow the same planting schedule as the American corn varieties. You can buy seeds here.

Can I use canned corn, and what kind of basil should I buy in the US?

I don't recommend using canned corn; it has more water than fresh. If you have no other option, adjust the cornmeal as needed to achieve the right consistency. Be careful with the basil; Asian basil varieties have a very strong flavor and can ruin the pie. I recommend using sweet basil or Genovese basil (in moderation). Taste the basil before adding it to the pie.

Serve with a good Chilean salad. Or some slices of real tomatoes, a true ode to the Chilean summer.