Humita (Cream of corn pudding or in husk)

Here are two variations of a popular Argentinian dish. You can prepare the "Humita al plato", corn pudding, and serve it by itself or you can wrap the humita in the corn husk "humita en chala". Both are delicious and great as a side dish to serve with meat.
The secret for both recipes is to shred the corn in a box shredder and then run the back of a knife over the core of the corn to release all the liquid. You will use both the shredded corn and the milky liquid.

Humita al plato:

8 yellow sweet corn, shredded + liquid.
1 large onion
1/2 cup milk
1 tbsp unsalted butter
1 tbsp olive oil
1 tsp crushed red peppers
1 cup basal leaves chopped
Salt to taste

In a saucepan mix the heat the oil and the butter and cook the onions until they get transparent, about 10 min.  Add corn and liquid and saute until the mix thickens. Add 1/2 of the milk and stir letting the mix to absorb the milk, then add the other half of the milk. Reduce heat and simmer for about 5 more minutes. Finally add the condiments and mix well. Some people like the pudding sweeter, so you can add 1 tsp of sugar at the end.

Humita en chala:

9 sweet yellow corns, shredded (save the husk)
1 cup chopped onion

1 sweet red bell peppers, chopped

1 tbsp unsalted butter

1 tbsp oil

10 oz tomatoes, chopped, skinned and without seeds

1 tsp paprika

Salt & pepper to taste

4 tbsp Parmesan cheese

1 tsp sugar

In a sauce pan put the oil and the butter and brown the onions and peppers. When the onion is transparent, add tomato, paprika, salt and pepper. Cook for 10 min. Turn of the heat and add the shredded corn, cheese and sugar and mix well. Put two corn husks forming a cross and add 2 tbsp of the mix in the center. Wrap and tie with a thin strip of husk. Boil in salty water for 30-40 minutes. Serve hot.