Humita

Method

Heat butter in a large pan and gently fry the diced onion until softened, approximately 5 minutes. Add the sweetcorn kernels and cook for another 3 minutes, stirring occasionally. Remove from heat and stir in the milk and grated cheese until well combined. Beat the eggs in a separate bowl and fold into the corn mixture along with the fresh basil, salt, and pepper. Divide the mixture evenly among the corn husks or greaseproof paper squares, rolling or folding them into parcels. Place the humitas in a steamer basket over simmering water and steam for 20-25 minutes until set and golden. Serve hot, unwrapped from the husks, as a traditional Andean main course.