Humita en chala

Step 1: Cut the base off each of the 8 fresh corn on the cob cobs and peel off the husks carefully, keeping the large ones whole. Pull off the silk. Blanch the husks in boiling water for 1 minute so they're pliable, and tear a few thin ones into strips for tying.

Step 2: Grate the kernels off the cobs into a bowl on the coarse side of a box grater, then scrape the cobs with the back of a knife to get all the milky juice. You should have about 800 g of wet, pulpy corn.

Step 3: Heat 2 tbsp sunflower oil in a wide pan over a medium heat and cook 1 onion and ½ red bell pepper until soft, 6 minutes.

Step 4: Add 7 oz butternut squash, 1 tsp sweet paprika and ¼ tsp ground cumin and cook for 3 minutes, then add the grated corn, 1 tsp sugar and 1 ¼ tsp salt.

Step 5: Cook, stirring constantly, until the mixture thickens to a soft porridge that holds its shape on a spoon, 8–10 minutes. Add ½ cup milk if it's sticking before it thickens. Cool for 10 minutes, then stir in 5 ½ oz mild cheese such as queso fresco or mozzarella and 6 leaves fresh basil.

Step 6: Overlap two husks at their wide ends to make a long sheet. Put 2–3 tablespoons of filling in the middle, fold the long sides over, then fold up both ends to make a closed parcel and tie with a husk strip. The common mistake is overfilling; the parcels burst as they cook.

Step 7: Lay the humitas in a large pan of gently simmering salted water so they're just covered. Simmer for 30–35 minutes, until the parcels feel firm when pressed.

Step 8: Lift out, drain and serve hot, letting everyone unwrap their own.