Set out a scale and the equipment for Humita. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh sweet corn, whole milk, yellow onion, basil, cheddar, unsalted butter, kosher salt. Humita is cooked in Northwest as its own plate, not as a copy of a restaurant menu. Stew fresh corn with onion and milk until it turns creamy, then finish it with cheese. A corn-husk parcel is the old shape. The stew itself is the plate here. Amounts are for 4 from foods this library can count.
