Ingredients for 10-12 servings

1 cup corn grains
1 green pepper, diced
1 onion, diced
1 teaspooon paprika
2 cups P.A.N. Sweet Corn Mix
2 garlic cloves, diced
2 tablespoons vegetable shortening
4 cups milk
8 basil leaves, chopped
24 corn leaves, clean and softened in hot water
Kitchen string
Salt to taste

Directions

Place milk, corn grains and paprika in a food processor. Mix until the grains break. Set aside.

Heat vegetable shortening in a pan and sauté onion, green pepper and garlic making sure it does not burn. Add the previous mixture, P.A.N. Sweet Corn Mix and cook for 2 minutes.

Add basil and salt. Cook for 2 minutes and let it rest for 5 minutes.

Heat water in a pot.

Place two corn leaves one over the other and add a portion of the mixture in the center. Fold the leaves to close and tighten with kitchen string.

Place the humitas in the pot and cook for 25-30 minutes.

Ingredients for 3 cups

½ tablespoon crushed red chili pepper flakes
½ tablespoon olive oil
½ teaspoon fine grain sea salt, plus additional to taste
1 large tomato, finely chopped
1 small bunch cilantro (approximately 1.5 ounces), leaves and small stems finely chopped
1 ½ tablespoons spicy red chili sauce, like sriracha
3 tablespoons red wine vinegar
3 to 4 large garlic cloves, minced
6 scallions, finely chopped
water

Directions

Mix everything, except the water, together in a medium sized bowl.

Add enough cold water to barely cover the contents of bowl.

Mix everything together, cover, and place in the refrigerator for a few hours to let all of the flavors blend.  Best eaten the day it is made.