Humita

By Patty Bertke of Hancock County

8 ears of corn, preferably yellow, as fresh as possible, husks removed.
2 T unsalted butter
1 T extra virgin olive oil
1 c chopped onion
½ c whole milk
1 c fresh basil leaves
Coarse salt
1 t sugar (optional)
Crushed red pepper

Using a box grater, grate the corn kernel into a large bowl. Then run the back of a knife down each cob to release all the milky liquid from the kernels.

Melt the butter with the olive oil in a caldero or dutch oven over a medium-low heat. Add the onion and sauté, stirring until it is translucent, 8 to 10 minutes; it should not brown. Stir in the corn with all its liquid, and sauté, stirring until the mixture has thickened. Stir in ¼ cup of the milk. Once the milk is absorbed, gradually stir in the rest of the milk. Reduce the heat and simmer, stirring until the corn is creamy, 4 to 5 minutes, depending on the size and freshness of the corn. Chop the basil and add it to the corn along with the red pepper flakes, salt and sugar, if desired.

This dish is traditionally spooned into a corn husk and tied.  The dish serves four.