With Easter just around the corner, I think it’s time to admit that Summer is finally over. But before it leaves the stage, I want to share with you one of my favourite summertime foods of Chile: Humitas!
Humitas are a delicious combination of freshly grated corn, onion, basil and butter, tied up inside a parcel of corn leaves and gently steamed or boiled in a pot of hot water. You can find them all over Chile, in restaurants or in the street, hand-made by someone’s mum.
They are also found in other South American countries, going by slightly different names, with small variations to ingredients and cooking techniques.
Ensalada Chilena, a tomato and onion salad, is the perfect side to this mouthwatering bundle of goodness, adding a nice contrast in texture and colour to the creamy yellow corn mix.
It’s also quite common to eat humitas as a dessert, sprinkled with sugar, alongside a cup of tea.
Unfortunately, corn is a crop harvested in Summer, so I won’t be eating these again until later in the year. Corn is available here in winter, but it is usually imported from the US and in an effort to reduce food miles, I’ll be giving it a miss.