Humita en Chala

Ingredients

Fresh corn kernels

3 cups (approximately 6 ears of corn)

Corn husks

20-25 husks, soaked in warm water

Water

1/2 cup (plus more for soaking)

Olive oil

2 tablespoons

Onion

1 medium, finely chopped

Red bell pepper

1 medium, finely chopped

Garlic

2 cloves, minced

Ground cumin

1 teaspoon

Paprika

1 teaspoon

Salt

1 teaspoon (adjust to taste)

Black pepper

1/2 teaspoon (adjust to taste)

Instructions

1. Begin by carefully removing the corn kernels from the cobs and set them aside in a bowl.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and red bell pepper, and sauté until the vegetables are soft and translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute until fragrant.
4. Stir in the fresh corn kernels, ground cumin, paprika, salt, and pepper. Mix well to ensure the corn is evenly coated with the spices.
5. Pour in the water and let the mixture simmer for 15-20 minutes, or until the corn is tender and the flavors have melded together. Remove from heat and allow to cool slightly.
6. While the filling cools, soak the corn husks in warm water for about 30 minutes to soften them, making them pliable for wrapping.
7. Take one corn husk and spread a generous spoonful of the corn mixture onto the center of the husk.
8. Fold the sides of the husk over the filling, then fold the bottom of the husk up and secure it with a strip of husk or kitchen twine.
9. Repeat this process with the remaining corn husks and filling.
10. Place the wrapped humitas in a steamer basket, seam side up, and steam for 30-40 minutes, or until the husks are tender and the filling is cooked through.
11. Serve the Humita en Chala hot, and enjoy the burst of flavors with each bite!