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Step 1: Shucking and Grating Fresh Corn. Begin by shucking the ears of corn. Remove the outer husks and silk, leaving only the kernels. Hold each ear of corn upright on a cutting board and, using a sharp knife, carefully slice off the kernels. Rotate the ear of corn to get all the kernels off.
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Humitas Recipe. Take 2 cups (330 grams) at a time of the maize kernels and crush them using either a food mill or a blender until a paste is formed. To help with this process, add 1 egg and 1 tablespoon (14 grams) of melted butter for every 2 cups of maize while blending.
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In a separate pan, start heating the olive oil. Cook the half chopped white onion in the oil for a couple of minutes. To this, add good pinch of salt, paprika, pinch of cumin and chilli (if using). Stir well and add the chopped spring onion. Mix all well and remove from the heat.
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Step 4. Preheat oven to 350° F. To assemble 1 humita, choose a thinner, more flexible inner husk and tie thin end into knot. Split up to knot and set aside to use as tie. Lay 2 of widest husks.
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In a saucepan, add Olive Oil, Garlic, and Red Onion. Cook on medium heat until fragrant (~2-3 min). Dice up the jalapeño, making sure to remove the stem and seeds (unless you like it spicy, then keep the seeds). Add butter, jalapeño and corn kernels to the saucepan. Stir. Add salt/pepper and spices. More/less can be added according to taste.
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3. Heat the shortening or vegetable oil in a large pot over medium-high heat. 4. Add the diced onion and paprika (or merquén.) Sauté for five minutes, stirring occasionally. 5. Add the corn to the pot and cook for five minutes. 6. Add the cornmeal and basil and cook for a final 10 minutes.
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Instructions. Prep 4 ears of fresh corn on the cob and set aside. Add olive oil, garlic, and red onion to a saucepan and cook on medium for 2-3 minutes. Add butter, jalapeño and corn kernels to the pan. Stir. Add salt, pepper, and spices, and continue cooking for another 5 minutes and up to 8 minutes. Reduce heat if needed.
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Place the corn kernels, 1 cup of cheese, diced onions, corn meal, cream, egg yolks, melted butter, baking powder, sugar and salt in the food processor, mix until the corn is pureed. Beat the egg whites until they are stiff and incorporate the whites into the corn mix.
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Gently fry the onion in the butter or oil until soft. Stir through the tomato. Cook for a few more minutes, then add the sweetcorn, flour, paprika, nutmeg and salt and pepper to taste. Cook, stirring, over a medium heat for 5-10 minutes until the sauce has thickened. Set aside.
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Heat the oil and butter in a skillet over medium heat. Fry the onion for 1 minute, then add red pepper and garlic, and sauté until the onion is translucent. Add the tomatoes, paprika, oregano, cinnamon, salt and white pepper, and mix well. Fry for 15 minutes, stirring regularly.
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Chilean Humita Recipe. Keep in mind that traditional Chilean humitas are not spicy. The ingredients are simple: corn, salt, milk, and seasonings (onions, basil, paprika, etc.) The basic steps of making humitas are: 1. Strip the corn kernels off of the ears of corn. 2. Grind up the corn into a smooth creamy mix.
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Directions: Sauté the onion in oil until translucent then add the pumpkin, tomatoes and green onions. Season with salt, paprika, pepper and cumin, and add water until ingredients are just covered. Simmer for 20 minutes until creamy, stirring occasionally to prevent sticking. Add the corn and milk, and cook for 5 minutes more.
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Cook for 5 minutes, then add grated corn with some reserved water. Bring the preparation to a gentle simmer, and cook the humita for about 25 to 30 minutes., stirring continuously. Humita before simmering. Humita ready! Adjust seasoning if needed and serve it warm with some basil on top. And it's time to enjoy it!
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Melt butter in large skillet over medium heat. Add onion and saute until translucent. Add chilies and corn mixture. Stir over low heat until the corn mixture thickens slightly, about 5 minutes.
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Pre-heat the oven to 350F. Combine the corn kernels, eggs, baking powder, cream, and corn meal in food processor or blender. Blend well and transfer the blended batter to a bowl. Mix the cheeses and diced onions together. Add half of this cheese mix to the corn batter and mix in using a spoon.
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Stick your finger in to open the "cup" for filling. Blend half the corn, 1 egg, and 1/2 cup milk until very smooth. Pour into a bowl. Blend the remaining corn, egg, and another 1/2 cup of milk. Mix with batter in the bowl. Stir in more milk to make a batter that is pourable, similar to pancake batter. Stir in salt and sugar.
