Carefully remove the husks from the corn, keeping them intact. Rinse the husks under cold water and set them aside. They will be used later to wrap the humitas. Remove the kernels from the corn cobs using a sharp knife. Be precise, ensuring to cut close to the cob for maximum yield. Place the kernels in a blender or food processor.

Blend the corn kernels until you achieve a coarse paste. If the paste seems too thick, add a tablespoon of milk to loosen it. Aim for a consistency that is slightly chunky yet cohesive. Set aside.

In a skillet, heat the melted butter over medium heat. Sauté the chopped onion until translucent, about 3-4 minutes. Add the minced garlic, paprika, and cumin, stirring to release the spices' aroma, about 1 minute.

Add the sautéed onion mixture to the corn paste, along with the chopped basil, remaining milk, salt, and pepper. Stir until well combined. Taste the mixture and adjust seasoning as necessary. The mixture should be flavourful, balancing the sweetness of the corn with the earthiness of the spices.

Prepare the corn husks by overlapping two or three husks to form a sturdy base. Spoon about 1/2 cup of the corn mixture onto the centre of the husk. Fold the sides inward, then fold the bottom and top to create a compact rectangular parcel. Secure with a strip of husk or kitchen twine.

Repeat this process until all the corn mixture is used. Ensure the parcels are tightly sealed to prevent the filling from leaking during steaming.

Place a steaming rack in a large pot. Add enough water to reach just below the rack without touching the parcels. Arrange the humitas on the rack in a single layer. Cover the pot with a lid and steam over medium heat for 45 minutes. Check periodically to ensure the water doesn’t evaporate completely, adding more if necessary.

Once cooked, the humitas will have firmed up slightly but should still retain a soft and tender texture. Remove them carefully from the steamer using tongs, as they will be hot.

Serve the humitas warm, either directly in their husks or unwrapped for a more elegant presentation. Garnish with fresh basil or a dollop of pebre (Chilean salsa) for added flavour. These pair wonderfully with a fresh salad or as a side dish to grilled meats.