Golden Merkén Humitas with Warm Tomato and Goat Cheese Salad

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. If the corn husks are dry, soak them in warm water for 15 minutes, then pat dry.

2. 2

   In a large skillet, melt the butter with 1 tablespoon of vegetable oil over medium heat. Add the onion and cook for 6 to 8 minutes until soft and translucent. Stir in the garlic and cook 1 minute more.

3. 3

   Reserve one third of the onion mixture for the warm salad. Place the remaining mixture in a food processor with the corn kernels, milk, fine cornmeal, half of the basil, 1 teaspoon merkén, 1 teaspoon salt, 1/4 teaspoon pepper, and the sugar. Blend until thick and slightly textured.

4. 4

   Transfer the corn mixture to a pot or deep skillet and cook over medium-low heat for 8 to 10 minutes, stirring constantly, until thickened and creamy but firm. Remove from the heat and let it cool slightly for 5 minutes.

5. 5

   Shape the humitas: lay 2 overlapping corn husks for each parcel. Divide the filling into 4 equal portions, fold to enclose the sides tightly, and tie each humita with strips of husk or fold firmly so it holds its shape.

6. 6

   Arrange the humitas on a lightly oiled baking tray using the remaining tablespoon of vegetable oil. Bake for 20 minutes at 200 °C / 400 °F. Carefully turn them over and bake 8 to 10 minutes more until golden in spots.

7. 7

   While they bake, make the warm salad. Heat the reserved onion mixture in a skillet over medium heat, add the cherry tomatoes, white wine vinegar, the remaining 1 teaspoon merkén, the remaining 1/4 teaspoon salt, and the remaining pepper. Cook for 2 to 3 minutes, just until the tomatoes soften slightly without collapsing.

8. 8

   Turn off the heat and add the remaining chopped basil. Toss gently and fold in half of the goat cheese so it softens slightly from the heat.

9. 9

   Serve the humitas straight from the oven, opened or whole, with the warm salad on top or on the side. Finish with the remaining crumbled goat cheese.

10. 10

    If you want a deeper toasted finish, place the humitas under the broiler for 2 minutes at 230 °C / 450 °F, watching closely so they do not burn.