Humita en Chala (Argentinian Steamed Corn Parcels in Corn Husks)

Cut the outer husks from the base of the ears and peel them off without tearing. Wash them. Soak in boiling water for 2 minutes, then drain; the husks should be soft and flexible. Tear a few of the thinnest husks into narrow strips for tying.

Slice the kernels off the cobs with a knife. Scrape the milky residue from the cobs with the back of the knife and mix it with the kernels. Pulse two-thirds of the kernels briefly in a food processor; leave the remaining third whole.

Soften the finely chopped onion and diced bell pepper in the butter for 6 minutes. Add the sweet paprika and cumin and stir for 1 minute.

Add the corn and milk. Cook over low heat for 10–12 minutes, stirring constantly. The mixture should become a thick porridge that holds the mark of a spoon; it is very prone to sticking on the bottom.

Remove from the heat. Stir in the crumbled cheese, chopped basil, salt, and sugar, then let the filling cool until warm.

Overlap two husks with their tips facing opposite directions and place 3 tablespoons of filling in the center. Fold the sides over the filling, tuck the ends inward, and tie the packet with a strip of husk. Tie it snugly without crushing the filling.

Arrange the packets in a steamer basket and cook covered for 35 minutes. Open one packet to check: the filling should have set and hold its shape when scooped with a spoon. Serve hot.