Chilean-Argentine humitas steamed in corn husks

1. Soak the corn husks in warm water for 30 minutes so they become pliable; tear a few into thin strips for tying.

2. Blend the drained sweetcorn with the milk into a coarse, grainy pulp (it shouldn't be completely smooth).

3. Soften the finely chopped onion in the butter in a pan for 8 minutes, sprinkle with paprika, add the corn pulp and cook for 5-6 minutes, stirring constantly, until thickened; stir in the chopped basil and season with sugar, salt and pepper.

4. Lay two husks slightly overlapping, put 2-3 tablespoons of the mixture and a cube of fresh cheese (queso fresco – feta and ricotta can stand in) in the centre, fold the husks over lengthways, fold back both ends and tie with a husk strip.

5. Stand the humitas on a steamer insert in a large pot and steam, covered, for 40-45 minutes until the mixture is firm.

6. Rest for 5 minutes, then serve in the husks – everyone unwraps their own; a tomato salad goes well alongside.

Tip: In Chile they're eaten with a pinch of sugar, in Argentina rather savoury – try both versions!