Humitas are a beloved Chilean dish that showcases the country's love affair with fresh corn. These steamed corn cakes, wrapped in corn husks, are similar to tamales but with a distinctly Chilean twist, featuring fresh basil and a creamy, delicate texture that melts in your mouth.

The tradition of making humitas dates back to pre-Columbian times, with variations found throughout South America. The Chilean version is unique for its incorporation of fresh basil, which adds an aromatic dimension that sets it apart from other regional interpretations.

The preparation of humitas is a labor of love that begins with fresh corn at the peak of ripeness. The kernels are ground into a paste and mixed with sautéed onions, fresh basil, butter, and a touch of milk to create a smooth, rich filling. This mixture is then carefully wrapped in corn husks and steamed until perfectly cooked, resulting in a tender, moist delicacy.

While the classic recipe remains the most popular, some modern variations include adding cheese for extra richness, incorporating diced bell peppers for color and flavor, or even experimenting with different herbs alongside the traditional basil.

In Chile, humitas are enjoyed year-round but are especially popular during the corn harvest season in summer. They're often served as a main dish for lunch or as a substantial snack, sometimes accompanied by a fresh tomato salad or pebre (Chilean salsa). Some Chileans prefer their humitas with a sprinkle of sugar, while others opt for a more savory approach with salt.

From a nutritional standpoint, humitas are naturally gluten-free and vegetarian. They're a good source of complex carbohydrates and fiber from the corn, while the addition of milk and butter provides calcium and vitamin A. However, those watching their caloric intake should note that the butter and milk make this dish relatively rich. Each humita typically contains around 200-250 calories, depending on size and preparation method.