Umitas

Pass the milk-stage fresh corn kernels (800 g) through a meat grinder twice, or pulse in a blender in short bursts, until you get a thick, grainy paste — the mixture should remain slightly fibrous, not turned into a smooth purée.

Finely dice the onion (1 pc) and sauté in butter (50 g) over medium heat for 7-8 minutes until soft and translucent, without browning.

Pour the milk (120 ml) into the onion, add the ground corn, season with salt and pepper (salt and black pepper to taste), and heat over low heat, stirring constantly, for 6-7 minutes, until the mixture starts to thicken and pull away from the bottom of the pan. Remove from heat and stir in the finely chopped basil (20 g).

Pour boiling water over the corn husks (14 pcs) and let them sit for 3 minutes to soften and become pliable, then drain in a colander and pat dry with a towel.

Overlap two husks with their wide ends facing opposite directions to make 6 double layers, setting the rest aside. Place 2.5-3 tbsp of the corn mixture in the center of each double layer, fold the side edges toward the middle, then fold in the narrow ends to form a tight rectangular parcel. Tie each one with a narrow strip torn from the reserved husks.

Line the bottom of a large pot with the remaining corn husks, then tightly arrange the wrapped umitas on top. Pour in hot salted water (about 3000 ml) so it fully covers the parcels.

Cook over medium heat, covered, for 35-40 minutes from the point of boiling, until the filling inside feels firm and springy to the touch.

Remove the umitas with a slotted spoon, let them drain for 5 minutes, unwrap the husks, and serve hot with a Chilean salad of tomatoes, onion and cilantro.