Chilean Humitas

Cut off the base of 5 corn cobs, carefully peel off the large whole husks and set aside the 10 best ones; soak them in hot water until pliable.

Cut the kernels off the cobs with a knife, keeping the juice, and grind the kernels together with 20 g fresh basil into a fine but not fully smooth paste.

Finely chop 2 onions. Heat 30 ml oil in a wide pot, sauté the onion over medium heat for 8–10 minutes until translucent, add 1 tbsp sweet paprika and stir.

Add the corn paste to the onion, along with 120 ml milk and 1 tsp salt. Cook over low heat for 8–10 minutes, stirring constantly with a wooden spatula, until the mixture thickens noticeably and holds its shape.

Lay two corn husks on top of each other with the wide sides overlapping, place about 3 tbsp of the paste in the center, fold in the sides first, then the ends, so the filling is completely enclosed; tie with a strip of husk.

Bring 3000 ml water with 1 tsp salt to a boil in a large pot. Carefully lower the humitas into the boiling water, wait for it to return to a boil, and cook for 30–40 minutes, until the parcels feel firm.

Remove the humitas from the water, let them drain, and serve hot.