Maiz is one of the most excellent products America can offer the world. Native Americans in Argentina created a great dish from corn, called Humita. It is a creamy corn puree, for which the Native Americans used a mortar and pestle to smash the grain of the corn until becomes a puree. After the corn is pureed, it was wrapped in a corn leaf where it will be cooked in boiled water.
Today it is different. The kitchen has better technology and the corn is canned, so the tradition is lost. The blender does a really good job making corn puree, and it is much faster. This process makes the texture different because the skin of the corn is mixed with the meet, and changes the flavor.
In my recipe, I mix these two techniques, to be efficient and delicious.
Corn 4 cobs (one per person)
Garlic 1 clove
Cream 1 cup
Salt and white pepper
Peel the corn and cut the grains off. Chop the onion and garlic and cook them in the pot with butter. Add the corn when the onion is translucent. Once the corn is cooked, add the cream and reduce to half volume. Put the mixture in a blender, and mix until it is a puree.
This is optional, but if you want an extremely smooth puree of corn, it can be passed through a fine chinoise or strainer.
For the presentation, I like to caramelize a little or goat cheese and finished with basil.