Chilean humitas (Pamonha type)

Carefully separate the leaves from each corn, after sectioning the base of each ear with a large chef's knife. choose the wide leaves in pairs. shell the corn by slicing them, go through the meat grinder with the finest teeth and put in a pot.

Dice the onion and fry it in butter until it turns transparent. Add the ginned and chopped green peppers, the colored chili, salt and pepper, and the finely chopped basil. Pour this fry into a pot along with the milk and mix well. if the corn is very ripe and with little juice, increase the milk to two cups; the mixture should be thick. now you can, if you have chosen to do so, add tomato and ground green pepper.

Place each pair of corn leaves, joined overlapping at their widest part, on a small platter to avoid spilling when depositing the mixture; fold the leaves sideways and then cross the ends, forming the humita that will tie with strips of the small leaves, forming a waist.

put the humas to cook in a large pot with boiling water, with salt, for an hour.

Have scissors on the table to cut the ties.