Enhanced Humitas

Ingredients

Fresh corn

4 cups, kernels removed from about 6 cobs

Corn husks

15-20, soaked in warm water

Olive oil

2 tablespoons

Onion

1 medium, finely chopped

Red bell pepper

1 medium, diced

Garlic

2 cloves, minced

Ground cumin

1 teaspoon

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Water

1/2 cup for cooking

Aji sauce (optional)

for serving

Instructions

1. Remove the corn kernels from the cobs and set aside.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the chopped onion, diced red bell pepper, and minced garlic. Sauté until the vegetables are soft and translucent, about 5 minutes.
4. Stir in the corn kernels, ground cumin, salt, and black pepper. Cook for another 5 minutes, stirring occasionally to ensure all flavors are well combined.
5. Remove the skillet from heat and let the mixture cool for a few minutes.
6. Meanwhile, soak the corn husks in warm water for about 30 minutes, or until they become pliable.
7. Take one corn husk and spread a generous spoonful of the corn mixture onto the center, leaving some space at the edges.
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 the process with the remaining corn husks and filling until all are wrapped.
10. Place the humitas in a steamer basket, ensuring they are not overcrowded. Steam for about 45-60 minutes, or until the corn mixture is fully cooked and firm to the touch.
11. Serve the humitas hot, unwrapped or wrapped, with a side of aji sauce for a spicy kick!