Preparation
With a sharp knife, cut off the thick end of each ear of corn where the kernels start, then cut off the other tip. Carefully separate the corn husks without tearing them and cover them with a kitchen towel to keep them from drying out.
Remove the corn silk. Starting at the tip, use a knife to cut along the ear and remove the kernels.

In a large, wide pot, heat the vegetable oil or shortening and sauté the onion with the garlic. Add the blended corn mixture and cook slowly, stirring constantly with a flat wooden spoon to prevent sticking.

To assemble the humitas, overlap the wider ends of the corn husks. Place your desired amount of the corn mixture in the center. Fold the edges over like an envelope and tie with kitchen twine or string. In a large pot, bring plenty of water to a boil and cook the humitas for about 40 minutes. Cut the string before serving. Serve as a side dish or main course, accompanied by salad and pebre.